Design and development of fermentation chamber and dispenser machine for coconut vinegar production/ Pee Jay A. Bautista, James Venn P. Cuya, William Jr. Mapula, Althea Juelia M. Otrera, and Ricardo Jr. P. Tribiana.--

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Bautista, Pee Jay A [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: iv, 100pages: 29cmContent type:

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BTH TJ 145 B38 2025

Dissertation note: College Of Engineering.-- Bachelor of science in mechanical engineering: Technological University of the Philippines, 2025. Summary: Water from matured coconuts is often discarded during coconut processing in local markets and copra plantations. Using proven methods in vinegar making, the researchers were able to design a machine that can produce 25 L of vinegar from wasted coconut water within 8 to 14 days. The machine incorporated agitation, aeration, pasteurization, pressure monitoring, and dispensing mechanism. Three fermented alcoholic batches underwent accelerated acetic acid fermentation with controlled aeration. Titration tests revealed an average titratable acidity of 5.1% at an optimal aeration setting of 7.5 LPM, meeting the industry standard of at least 4% acetic acid. After pasteurization, immersion heaters totaling 3 kW were used to pasteurize the vinegar at 60°C to ensure microbial safety and product stability. Further research on the characteristics of coconut water vinegar produced using accelerated fermentation methods is recommended.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis COE	TUP Manila Library	Thesis Section-2nd floor	BTH TJ 145 B38 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006424

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Bachelor's thesis

College Of Engineering.--
Bachelor of science in mechanical engineering: Technological University of the Philippines,
2025.

Includes bibliographic references and index.

Water from matured coconuts is often discarded during coconut processing in local
markets and copra plantations. Using proven methods in vinegar making, the researchers
were able to design a machine that can produce 25 L of vinegar from wasted coconut water
within 8 to 14 days. The machine incorporated agitation, aeration, pasteurization, pressure
monitoring, and dispensing mechanism. Three fermented alcoholic batches underwent
accelerated acetic acid fermentation with controlled aeration. Titration tests revealed an
average titratable acidity of 5.1% at an optimal aeration setting of 7.5 LPM, meeting the
industry standard of at least 4% acetic acid. After pasteurization, immersion heaters
totaling 3 kW were used to pasteurize the vinegar at 60°C to ensure microbial safety and
product stability. Further research on the characteristics of coconut water vinegar produced
using accelerated fermentation methods is recommended.

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