Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste

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Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste

A feasible approach to compensating for pineapple wastage is by utilizing the waste. In the present study, pineapple peels were subjected to spontaneous fermentation to produce a vinegar-like beverage. Based on the central composite design (CCD) approach, optimization of the process factor recorde...

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Bibliographic Details
Main Authors:	Selvanathan, Yashini, Nasratun, Masngut
Format:	Article
Language:	English
Published:	Elsevier 2023
Subjects:	T Technology (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/37602/ http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf

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