: Vinegar Process Feasibility Report
: Doc
: 3 ten Fazla

Vinegar is an alcoholic liquid that has been allowed to sour. It is primarily used to flavor and preserve foods and as an ingredient in salad dressings and marinades. Vinegar is also used as a cleaning agent. The word is from the French vin (wine) and aigre (sour).
Vinegar is the product made from the conversion of ethyl alcohol to acetic acid by a genus of bacteria, Acetobacter. Therefore, vinegar can be produced from any alcoholic material from alcohol-water mixtures to various fruit wines. Its color and aroma are greatly dependent on the material from which it is made.

SUMMARY
This is a preliminary design report for a plant producing vinegar. This report consists of information about the choice of most suitable plant area. For choosing plant location, raw material, markets, energy availibity, climate, transportation facilities, water supply, waste disposal, labor supply, taxation and legal restrictions, site characteristics, flood and fire protection and comunity factors are studied one by one. Spesifications of raw materials, plant layout, process capacity per day and per year, number of workers, properties of equipments and processes, analysis, and potential profit estimations and basic mass and energy balances calculations.


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