Description:FORM 2

THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENT RULES, 2003

COMPLETE SPECIFICATION

(See Section 10 and Rule 13)

Title of invention:
VINEGAR GENERATOR

APPLICANT
(a) NAME: PRAJ Industries Limited
(b) NATIONALITY: Indian Company
(b) ADDRESS: PRAJ Tower, 274-275, Bhumkar Chowk-Hinjewadi Road, Hinjewadi, Pune – 411057, INDIA

The following specification describes the invention and the manner in which it is to be performed

CROSS-REFERENCE TO RELATED APPLICATIONS AND PRIORITY

The present application does not claim priority from any other patent application.

TECHNICAL FIELD
The present subject matter, in general, relates to the field of fermentation technology. More particularly, the present subject matter relates to a vinegar generator , and its application in producing vinegar from cider.

BACKGROUND
Vinegar is conventionally defined as a sour or acidic liquid obtained from a two-step fermentation process. The fermentation process utilizes yeast for the anaerobic fermentation of sugar to ethanol, and acetic acid bacteria (AAB) for the aerobic oxidation of ethanol to acetic acid. As a key metabolite, acetic acid is an important ingredient in vinegar since its concentration defines the organoleptic characteristics of vinegars. Typically, vinegar is not generally classified as food, but as a food-flavouring agent, an important feedstock in the food industry, and a food preservative. The commercial production of vinegar by fermentation has been in widespread operation for many centuries.
In general, vinegar is an acidic product that exhibits varying range of acidic strengths depending on its type. Commercially available vinegars such as spirit vinegars, sherry vinegar, balsamic vinegar, red vinegar, etc. have high acidic strengths ranging from 6% to 8%. These products are further filtered and diluted in accordance with their application. For producing high acidic strength vinegars, parameters such as aeration, agitation, and temperature optimisation play a critical role.
The fermenter or bioreactor forms a fundamental component of the fermentation process. Bioreactors offer a controlled environment, which furnish ample possibilities for optimization resulting in faster production and reduced product losses. In the state of the art, there are several designs (geometric characteristics) of bioreactors depending on the type of vinegar to be produced and the distinct needs of the specific fermentation process.
Amongst the bioreactor performance parameters, aeration has been amply recognized as an important for industrial vinegar production. This is attributed to AAB being strictly aerobic and requiring high dissolved oxygen levels to grow optimally and carry out all the essential fermentation activities. Further, agitation is required for carrying out substrate mixing and promoting heat transfer. However, in submerged culture systems, it is observed that excessive foam is produced when the fermenter is equipped with an agitation device. Foaming reduces the productive volume and can lead to blockage of the outlets and threat the sterility of a fermenter.
Another essential characteristic of vinegar production is that it is an exothermic reaction where 8.4 MJ of heat is produced for every litre of ethanol oxidised (Adams 1998). However, AAB, which is required for producing high acidic strength product is killed at excessive temperatures. Moreover, completion of the entire process, especially to obtain high acidic strength products requires considerable duration of fermentation.
Studies have revealed that for achieving prerequisite characteristics in a fermentation product, the optimisation of all the parameters throughout the process is essential. Furthermore, the completion of the process within considerable time is also vital for its industrial applicability.
In addition to the need for optimising all the fermentation parameters, the problems associated with open pockets within the fermenter design that may generate open spaces for bacterial and substrate deposition, affecting the overall substrate disposition needs to be addressed.
The present disclosure aims to address these problems by disclosing a vinegar producing apparatus comprising features that synergistically optimise the working conditions required for producing vinegar with high acidic strength from 24 hours-48 hours.
SUMMARY
The present invention is directed to an apparatus 100 for producing vinegar from cider comprising: disc shaped fine bubble aeration diffusers 122; mechanical defoamer 101; magnetic stirrer 117; profile cooling jacket 123; and internal cooling coil 121; such that, the vinegar is produced from 24 hours to 48 hours.
In an exemplary embodiment, the instant invention discloses a process for producing vinegar from cider comprising, inoculating the matured cider with mother vinegar to produce vinegar using the apparatus 100; characterized in that, the said conversion of cider to vinegar is carried out from 24 hours to 48 hours.
This summary is not intended to identify all the essential features of the claimed subject matter, nor is it intended to use in determining or limiting the scope of the claimed subject matter.
BRIEF DESCRIPTION OF DRAWINGS
The detailed description of drawings is outlined with reference to the accompanying figures. In the figures, the left-most digit (s) of a reference number identifies the Figure in which the reference number first appears. The same numbers are used throughout the drawings to refer like features and components.
Fig. 1 demonstrates a fermentation apparatus 100; wherein, 122 - are disc shaped fine bubble aeration diffusers; 116 - inlet nozzles to the diffusers; 101 - mechanical defoamer; 117 - magnetic stirrer; 112 - pH sensor, 113- temperature sensor, 114 - dissolved oxygen sensor, 118 - cider vinegar inlet, 119 - level switch, 102A - pressure safety valve, 102B - vacuum relief valve, 103 - extra nozzle, 104 - light glass, 105 - sight glass , 106 - manhole, 107 - CIP (clean in place) inlet, 115A & 115B - product discharge valve, 109A & 109B - level gauge, 110A & 110B - chilled water inlet and outlet for shell jacket, 111A & 111B - chilled water inlet and outlet for coil, 120 - sample valve, 121 - internal cooling coil, 123 - profile cooling jacket, and 108 - extra nozzle.
DETAILED DESCRIPTION
Reference throughout the specification to “various embodiments,” “some embodiments,” “one embodiment,” “alternate embodiment,” or “an embodiment” means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment. Thus, appearances of the phrases “in various embodiments,” “in some embodiments,” “in one embodiment,” or “in an embodiment,” “in an alternate embodiment,” or “in a related embodiment” in places throughout the specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner in one or more embodiments.
Reference throughout the specification to “apparatus,” “present apparatus,” or “instant apparatus” means the same apparatus. Further reference throughout the specification to “components.” “component,” “features,” or “feature” means a constituent or group of constituents embodying the apparatus.
Before the present apparatus and process is described, it is to be understood that this disclosure is not limited to the particular apparatus and process as described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosure but may still be practicable within the scope of the present disclosure.
Also, the technical solutions offered by the present disclosure are clearly and completely described below. Examples in which specific conditions may not have been specified, have been conducted under conventional conditions or in a manner recommended by the manufacturer.
The present disclosure relates to an apparatus 100 for producing vinegar from cider comprising: disc shaped fine bubble aeration diffusers 122; mechanical defoamer 101; magnetic stirrer 117; profile cooling jacket 123; and internal cooling coil 121; such that, the vinegar is produced from 24 hours to 48 hours.
For the purpose of the instant disclosure, it is clarified that in the present disclosure, the term “apparatus” pertains to a fermenter, generator, bioreactor, vessel, jar, tank, or any manufactured device or system that supports a biologically active environment.

In one embodiment, the apparatus is implemented for carrying out fermentation process. In a preferred embodiment, the fermentation process relates to a process for the production of vinegar.

In a related embodiment, the process for the production of vinegar is carried out by fermenting cider.
As is known to a skilled person in the art, cider is a beverage made by fermenting juice pressed from any fruit such as mango, plum, berries, papaya, grapes, peaches, citrus fruits like oranges, apples, and an array of other fruits and their combinations.
In an embodiment, any fruit juice may be fermented for producing cider; preferably, apple juice.
In a related embodiment, the process for producing vinegar is carried out by fermenting cider; preferably, apple cider.

In yet another related embodiment, the cider comprises alcohol ranging from 1% to 10%; preferably, ranging from 5% to 8%.
In a preferred embodiment, the production of vinegar is carried out by fermenting cider with alcohol percentage ranging from 5% to 8%.

In a further embodiment, the acidic strength of vinegar may be ranging from 1% to 10%; preferably, ranging from 6.5% to 8%.
In a preferred embodiment, the vinegar is a high acidic strength vinegar.
In another embodiment, the fermentation may be traditional open apparatus fermentation or submerged fermentation process.
The traditional open apparatus fermentation process relies on surface culture fermentations, whereby oxygen is obtained from the air. In simpler terms, this method applies low technological inputs, and as a result, the fermentation period is longer.
In a preferred embodiment, the fermentation period is shorted.
In a related embodiment the fermentation is a submerged fermentation process.

In an embodiment, the apparatus may be rectangular, cylindrical, or circular shaped; and preferably, cylindrical shaped. Furthermore, in a related embodiment, the apparatus may be horizontally, diagonally, or vertically angled; particularly, vertically angled having both side dish end.
In another embodiment, the apparatus is a small or large capacity apparatus; preferably embodying about 30% working volume.
In a preferred embodiment, the apparatus is a cylindrical shaped apparatus that is vertically angled and embodies a working volume of about 30% of the gross volume, irrespective of the size of the apparatus.

In yet another embodiment, the apparatus comprises one or more stirrers; preferably, one stirrer.
For the purpose of the instant disclosure, the term “stirrer” includes, but is not limited to, blades, agitator, paddles, or combinations thereof.
In a related embodiment, the stirrer may be, but is not limited to, mechanical stirrer, magnetic stirrer, or manual stirrer.
In a preferred embodiment, the stirrer is a magnetic stirrer.
It is known to a person skilled in the art that the stirrer performs one or more functions such as providing uniform dispersing gas bubbles, producing small gas bubbles by shearing inlet gas, maximizing retention time of the gas in the broth, producing bulk velocity, creating driving force for air bubbles, enhancing heat transfer, reincorporating nutrient from the surface back into the apparatus content, providing uniform nutrient and brother concentrations, and providing uniform temperature profile throughout the broth; preferably, gently mixing and transferring heat to facilitate homogenization of cider and air.
In a related embodiment, the stirrer may be positioned at the top or the bottom of the apparatus; particularly at the bottom of the apparatus.
In a preferred embodiment, said magnetic stirrer is positioned at the bottom of the apparatus to enable distribution of air coming out of diffuser along the cross section of the apparatus.

In one embodiment, the apparatus comprises one or more diffusers. For the purpose of the instant disclosure, the terms “diffusers”, “diffuser”, “sparger”, or “spargers” pertain to air introducing features or aeration systems that influence gas penetrations and are of distinct shape, pore size, orientation, and materials.
Further, for the purpose of the present disclosure, the term “gas” or “air” includes, but is not limited to, oxygen, and carbon di oxide.
In another embodiment, one or more diffusers may be I-shaped, C-shaped, S-shaped, or Disc-shaped.
In a preferred embodiment, the diffusers are disc shaped; particularly, disc shaped fine bubble aeration diffusers.
It is known to a person skilled in the art that the diffusers perform one or more functions such as supplying air, inducing oxygenation within the apparatus, supplying air bubbles to the substrate.
In a preferred embodiment, said disc shaped fine bubble aeration diffusers generate air bubbles; particularly, air bubbles of less than 3 mm diameter; and more particularly, less than 1.55 mm diameter.
For the purpose of the instant invention, the term “substrate” includes but is not limited to a mixture of raw materials and bacterial cell mass; and particularly, a mixture of matured cider and mother vinegar comprising unfiltered bacterial cell mass.
It is known that the bacterial cell mass generally belongs to bacteria or acetic acid bacteria that have high capacity to oxidise ethanol to acetic acid and exhibit high resistance to acetic acid released into the fermentative medium, and are conventionally known to a skilled person in the art.

In a related embodiment, the diffusers exhibit an aeration flow ranging from 6 am3/hr to 15 am3/hr; preferably, ranging from 7 am3/hr to 15 am3/hr.
In yet another related embodiment, the diffusers exhibit an aeration flow at 0.1 to 0.8 Barg pressure; preferably, at 0.4 Barg pressure.
In a preferred embodiment, disc shaped fine bubble aeration diffusers exhibit an aeration flow ranging from 7 am3/hr to 15 am3/hr at 0.1 to 0.5 Barg pressure.
In a related embodiment, the diffusers may be present at the top, bottom or at the sides of the apparatus; preferably, at the bottom of the apparatus,
In yet another embodiment, the diffusers may be fixed grid diffusers or retrievable diffusers; preferably, fixed grid diffusers, and particularly, fixed grid diffusers mounted on a pipe grid.
In a preferred embodiment, the apparatus comprises diffusers. As is known to a skilled person in the art, the number of diffusers depend on the air flow requirements of the apparatus, as well as the capacity of the apparatus.
In a related embodiment, the apparatus may comprise one, two, three, four, five, six, seven, eight, nine, or ten diffusers; preferably, less than five diffusers, and particularly, four diffusers.

In an embodiment, the apparatus comprises one or more defoamers; preferably one defoamer.
As known to a person skilled in art, a defoamer is conventionally a defoaming chemical agent or a mechanical defoamer that reduces and hinders the formation of foam by breaking it into small droplets to avoid losses in process.
In a preferred embodiment, the defoamer is a mechanical defoamer that may further help to retain the original fruit aroma in the vinegar. In a related embodiment, the mechanical defoamer may be secured at the top, side, or bottom of the apparatus.
In a preferred embodiment, said mechanical defoamer is installed at the top of the apparatus to break the foam into droplets.

As known to a skilled person in the art, the process of producing vinegar is an exothermic reaction where excessive quantity of heat is produced for every litre of ethanol oxidised. However, the acetic acid bacteria, which are required for producing vinegar are killed at excessive temperatures. Hence, state of the art apparatuses are equipped with various cooling features, such as cooling jackets, or internal cooling coils, or external cooling coils to optimise the fermentation temperature.
In an embodiment, a profile cooling jacket is provided externally on the apparatus to maintain the process temperature.
In a related embodiment, a PUF (polyurethane foam) insulation is applied above said profile cooling jacket; preferably, a PUF (polyurethane foam) insulation with density ranging from 35 kg/m3 to 45 kg/m3.
In an embodiment, the apparatus may comprise of internal or external cooling coils that may be circularly, or helically placed.
In another embodiment, internal cooling coil is helically arranged within the apparatus for central cooling.

In an embodiment, the apparatus comprises a profile cooling jacket and an internal cooling coil.
In a preferred embodiment, a profile cooling jacket is provided externally on the apparatus and an internal cooling coil is helically arranged within the apparatus to optimise and regulate the fermentation temperature.

In an embodiment, the apparatus may further comprise various sensors for monitoring the fermentation parameters since, for achieving the prerequisite characteristics in a fermentation product, the optimisation of all the parameters throughout the process is essential.
For the purpose of the instant disclosure, the term “fermentation parameters” include all the conditions that are required for producing vinegar, such as, but is not limited to, dissolved oxygen level, temperature, and pH.
In a preferred embodiment, the apparatus further comprises sensors for monitoring pH, temperature, and dissolved oxygen level.

It is known that open pockets within the fermenter design can generate open spaces for bacterial and substrate deposition affecting the overall substrate disposition in the fermenter and eventually, the resultant product.
In a preferred embodiment, the apparatus is free of dead pockets.
Therefore, in a related embodiment, the apparatus is suitable for carrying out hygienic processes.

Additionally, in an embodiment, the apparatus may further comprise a breather valve.
It is known to a skilled person that a breather valve or valves are designed to protect apparatus from possible casualty due to over pressure created by thermal expansion and product movement into the apparatus and excessive vacuum created by thermal contraction and product movement out of the apparatus.

Moreover, it is known that the completion of the entire fermentation process, especially to obtain high acidic strength products requires considerable duration of fermentation.
However, in an embodiment, the instant apparatus may be implemented to produce high acidic strength vinegar within shorter duration.
In a related embodiment, the apparatus is implemented for producing vinegar from cider from 24-48hours.
Further, in another embodiment, the instant apparatus may be implemented to produce high acidic strength vinegar within less than 24hours by introducing pure oxygen in the apparatus. As is known to a skilled person in the art, pure oxygen is 90%-95% oxygen or air.
Various modifications to the embodiments will be readily apparent to those skilled in the art and the generic principles herein may be applied to other embodiments.

Referring to Figure 1, an exemplary embodiment of the present invention comprises an apparatus (100) for producing vinegar from cider; said apparatus comprising: disc shaped fine bubble aeration diffusers 122; inlet nozzles to the diffusers 116; mechanical defoamer 101; magnetic stirrer 117; profile cooling jacket 123; and internal cooling coil 121; such that, the vinegar is produced from 24 hours to 48 hours.
In a related embodiment, the apparatus comprises pH sensor 112, temperature sensor 113, and dissolved oxygen sensor 114.
In yet another related embodiment, the apparatus comprises cider vinegar inlet 118, level switch 119, pressure safety valve 102A, vacuum relief valve 102B, extra nozzle 103, light glass 104, sight glass 104, manhole 106, CIP (clean in place) inlet 107, product discharge valve 115A & 115B, level gauge 109A & 109B, chilled water inlet and outlet for shell jacket 110A & 110B, chilled water inlet and outlet for coil 111A &111B, sample valve 120, internal cooling coil 121, profile cooling jacket 123, and extra nozzle 108.

The present disclosure further relates to a process for producing vinegar from cider comprising, inoculating the matured cider with mother vinegar to produce vinegar using the apparatus 100; characterized in that, the said conversion of cider to vinegar is carried out from 24 hours to 48 hours.
For the purpose of the instant invention, the term “clarifying” pertains to removing or filtrating small concentrations of solid particles from fluid or cider. The term “maturing” pertains to storing of the clarified fluid or cider for removing excess carbon dioxide. Further, the term “inoculating” pertains to mixing small concentrations of substrate with the matured cider. Additionally, the term “mother vinegar” pertains to the vinegar produced in the fermentation apparatus, which usually comprises pre-determined acidic strength, and unfiltered bacterial cell mass.
In one embodiment, a fruit juice is fermented to produce cider as discussed in the above paragraphs; wherein, preferably, the fruit juice is concentrated.
It is known that fruit juice may be fermented to produce cider using various yeast spp. that are conventionally known to a skilled person in the art.

In another embodiment, the cider may be produced within 4 weeks that is within 1, 2, 3 or 4 weeks; preferably, within 4 weeks.
In a related embodiment, the cider may be produced at a temperature ranging from 25°C to 35°C; preferably, ranging from 26°C to 31°C; and most preferably ranging from 28°C to 31°C.

In a preferred embodiment, the cider is produced within 4 weeks at a temperature ranging from 25°C to 30°C.

In a further embodiment, the clarification of cider is carried put using various filtration methods as known to a skilled person. In a preferred embodiment, the clarification of cider is carried out using kieselguhr sheet filter; particularly, the clarification of apple cider is carried out using kieselguhr sheet filter.

In another embodiment, the clarified cider is matured to remove excess carbon dioxide. In a related embodiment, the maturation process is carried out in a maturation apparatus. In yet another related embodiment, the maturation of the clarified cider may be carried out for not more than 1 week, not more than 2 weeks, or not more than 3 weeks. In a preferred embodiment, the maturation of the clarified cider is carried out for not more than 2 weeks.

In an embodiment, the matured cider is transferred into the instant apparatus 100 to produce vinegar. In a related embodiment, the matured cider is inoculated with mother vinegar to produce vinegar. In a preferred embodiment, the matured cider is inoculated with mother vinegar in a ratio of 2:1 to produce vinegar.

In a related embodiment, the production of vinegar is carried out at a temperature ranging from 25°C to 31°C; preferably at a temperature ranging from 25°C to 30°C.

As is known to a skilled person in the art and disclosed vide supra, various acetic acid bacteria and yeasts and their combinations are used for vinegar production.

Furthermore, as disclosed vide supra, the instant apparatus 100 is implemented for producing vinegar from cider from 24 hours to 48 hours.
In a further embodiment, the vinegar may be diluted to a concentration ranging from 3.5g/100mL to 5.5g/100mL; preferably from 4.0g/100mL to 5.0g/100mL. The vinegar may be diluted using water. Thus, the alcoholic strength of vinegar may range from 0.1% to 0.3%; particularly less than 0.3%.

A preferred embodiment of the present disclosure discloses a process for producing vinegar from cider; said process comprising: fermenting any fruit juice to produce cider using yeast; clarifying the cider to remove the yeast; maturing the clarified cider; and inoculating the matured cider with mother vinegar to produce vinegar using the instant apparatus 100; characterized in that, the said conversion of cider to vinegar is carried out from 24 hours to 48 hours.
Referring to Figure 1 that illustrates an apparatus (100) for fermenting cider into vinegar, in an embodiment of the present disclosure, a cider vinegar inlet 118 introduces a suitable quantity of the matured cider into the apparatus 100 comprising mother vinegar from an earlier fermentation process to obtain a mixture of the cider and mother vinegar in an appropriate pre-decided ratio. The magnetic stirrer 117 located at the bottom of the apparatus 100 distributes air coming out of diffuser along the cross section of the apparatus. The disc shaped fine bubble aeration diffusers 122 mounted on a pipe grind at the bottom of the apparatus 100 carry out aeration flow at a pressure suitable for generating air bubbles of pre-determined diameter for fermentation. A mechanical defoamer 101 installed at the top of the apparatus 100 breaks the foam into droplets to avoid product losses. An external profile cooling jacket 123 is used to maintain the process temperature, and an internal helically placed cooling coil 121 for central cooling, help to maintain the temperature of the fermentation within a range that is conventionally known to a skilled person in the art in order to support the viability of the acetic acid bacteria present in the apparatus 100. The chilled water inlet and outlet for shell jacket 110A & 110B, and the chilled water inlet and outlet for coil 111A & 111B supply cool water to the external profile cooling jacket 123 and the internal cooling coil 121. The pH sensor 112, temperature sensor 113, and dissolved oxygen level sensor 114 help to monitor the fermentation parameters. After 24 hours to 48 hours, vinegar having a desired acidic strength is produced in the apparatus 100. Some of the vinegar is retained in the apparatus 100 to function as an inoculant/mother vinegar for the next cycle, while the remaining vinegar is discharged from the product discharge valve 115A & 115B. After the discharge, the vinegar is filtered and may be further diluted for commercial purpose.

An exemplary embodiment of the present disclosure discloses a process for producing vinegar from apple cider; said process comprising: fermenting apple juice to produce apple cider using yeast; clarifying the apple cider to remove the yeast; maturing the clarified apple cider; and inoculating the matured cider with mother vinegar to produce vinegar using the instant apparatus 100; characterized in that, the said conversion of cider to vinegar is carried out from 24 hours to 48 hours.
Referring to Figure 1 that illustrates an apparatus (100) for fermenting apple cider into vinegar, in an exemplary embodiment of the present disclosure, a cider vinegar inlet 118 introduces the matured apple cider with up to 7-7.5 % alcohol into the apparatus 100 comprising mother vinegar with an acidic strength of up to 5-6% from earlier fermentation process, mixing it in 2:1 ratio. The magnetic stirrer 117 located at the bottom of the apparatus 100 carries out distribution of air coming out of diffuser along the cross section of the apparatus. The disc shaped fine bubble aeration diffusers 122 mounted on a pipe grind at the bottom of the apparatus 100 exhibit an aeration flow ranging from 7 am3/hr to 15 am3/hr at 0.1 to 0.5 Barg pressure to generate air bubbles of less than 1.55 mm diameter for fermentation. A mechanical defoamer 101 installed at the top of the apparatus 100 breaks the foam into droplets s to avoid losses in the process. An external profile cooling jacket 123 to maintain the process temperature, and an internal helically placed cooling coil 121 for central cooling, help to maintain the temperature of the fermentation at the range of 25°C to 30°C in order to support the viability of the acetic acid bacteria present in the apparatus 100. The chilled water inlet and outlet for shell jacket 110A & 110B, and the chilled water inlet and outlet for coil 111A & 111B supply cool water to the external profile cooling jacket 123 and the internal cooling coil 121. The pH sensor 112, temperature sensor 113, and dissolved oxygen level sensor 114 help to monitor the fermentation parameters.
After 24 hours to 48 hours, vinegar with an acidic strength of up to 7 % is produced in the apparatus 100. Some of the vinegar (1/3rd) is retained in the apparatus 100 to function as an inoculant/mother vinegar for the next cycle, while the remaining vinegar (2/3rd) is discharged from the product discharge valve 115A & 115B. After the discharge, the vinegar is filtered and may be further diluted for commercial purpose.

Furthermore, in one embodiment, the process disclosed hereinabove is a batch fermentation process.
Alternatively, in another embodiment, the process disclosed hereinabove is a continuous fermentation process.
In a preferred embodiment, said process is performed in manual, semiautomatic, automatic, cascade, batch, or continuous modes, or combinations thereof.
Various modifications to the embodiment will be readily apparent to those skilled in the art and the generic principles herein may be applied to other embodiments. However, one of ordinary skill in the art will readily recognize that the present disclosure is not intended to be limited to the embodiments illustrated but is to be accorded the widest scope consistent with the principles and features described herein.
The foregoing description shall be interpreted as illustrative and not in any limiting sense. A person of ordinary skill in the art would understand that certain modifications could come within the scope of this disclosure.
The features and properties of the present disclosure are described in further detail below with reference to examples.

Example 1
Production of apple cider from apple juice
For producing apple cider from apple juice concentrate, up to 18-20 Brix of diluted apple juice was used as the initial raw material.
First, up to 18-20 Brix of diluted apple juice was prepared by diluting up to 72 Brix of apple juice concentrate with water. Then, the diluted apple juice was transferred to a fermentation apparatus.
To initiate fermentation, the diluted apple juice was inoculated with up to 5% yeast solution and stored for about 3-4 weeks to produce apple cider.
Example 2
Production of vinegar from apple cider
The apple cider prepared in Example 1 was used as the starting material for producing vinegar.
The apple cider was first clarified to remove yeast cells. The clarification was carried out using kieselguhr sheet filter.
Then, the clarified apple cider was transferred to a maturation apparatus.
In the maturation apparatus, the clarified apple cider was stored for about 2 weeks in order to remove excess carbon dioxide.
Then, the matured apple cider was transferred to the fermentation apparatus; wherein it was mixed with the mother vinegar in 2:1 ratio.
The fermentation process was carried out for 24 - 48 hours under controlled parameters (see Table 1) until the pre-requisite characteristics of the vinegar were achieved (see Table 2)

Representation of the fermentation process after initiating aeration (for parameters of aeration see Table 1):

CH3CH2OH Alcohol M = 46.07 g/mol
CH3COOH Acetic acid M = 60.05 g/mol

CH3CH2OH + O2 CH3COOH + H2O

1 1

Table 1: Parameters for producing vinegar from apple cider
Aeration Aeration process was started with up to 10 am3/hr controlled flow at up to 0.2 to 0.3 Barg pressure.
Temperature Temperature was controlled at about 25°C to 30°C

Table 2: Characteristics of components
Alcohol % of apple cider for fermentation Up to 7-7.5 %
Acidic strength (%) of mother vinegar Up to 5-6 % acidity
Acidic strength of final product (vinegar) Up to 7 %

It is known to a skilled person in the art that the process of producing vinegar by applying conventional apparatus usually takes more than three months. Furthermore, the conventional fermenters exhibit incapability in handling cider having alcohol concentrations more than 10%. However, the instant apparatus is capable of handling cider having alcohol concentrations more than 10% and carrying out vinegar production from 24-48 hours.
The embodiments, examples and alternatives of the preceding paragraphs or the description and drawings, including any of their various aspects or respective individual features, may be taken independently or in any combination. Features described in connection with one embodiment are applicable to all embodiments unless such features are incompatible.
The preferred embodiments of the present invention are described in detail above. It should be understood that ordinary technologies in the field can make many modifications and changes according to the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by those skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should fall within the protection scope determined by the claims.

, Claims:We claim:
1. An apparatus 100 for producing vinegar from cider comprising:
disc shaped fine bubble aeration diffusers 122;
mechanical defoamer 101;
magnetic stirrer 117;
profile cooling jacket 123; and
internal cooling coil 121;
such that, the vinegar is produced from 24 hours to 48 hours.

2. The apparatus as claimed in claim 1, wherein said disc shaped fine bubble aeration diffusers generate air bubbles of less than 3 mm diameter.

3. The apparatus as claimed in claim 1, wherein said mechanical defoamer is installed at the top of the apparatus to break the foam into droplets.

4. The apparatus as claimed in claim 1, wherein said magnetic stirrer is positioned at the bottom of the apparatus to enable distribution of air coming out of diffuser along the cross section of the apparatus.

5. The apparatus as claimed in claim 1, wherein said profile cooling jacket is provided externally on the apparatus to maintain the process temperature.

6. The apparatus as claimed in claim 1, wherein said internal cooling coil is helically arranged within the apparatus for central cooling.

7. The apparatus as claimed in claim 1, wherein the apparatus further comprises sensors for monitoring pH, temperature, and dissolved oxygen level.

8. The apparatus as claimed in claim 1, wherein the apparatus is suitable for carrying out hygienic processes.

9. A process for producing vinegar from cider comprising:
inoculating the matured cider with mother vinegar to produce vinegar using the apparatus 100 as claimed in claim 1;
characterized in that,
the said conversion of cider to vinegar is carried out from 24 hours to 48 hours.

10. The process as claimed in claim 9, wherein the matured cider is inoculated with the mother vinegar in a ratio of 2:1 to produce vinegar.

11. The process as claimed in claim 9, wherein the production of vinegar is carried out at a temperature ranging from 25°C to 30°C.

12. The process as claimed in claim 9, wherein said process is performed in manual, semiautomatic, automatic, cascade, batch, or continuous modes, or combinations thereof.

DATE AND SIGNATURE
Dated this 17th day of August 2022

Vaishali Sajjan [IN/PA-1980]
For PRAJ INDUSTRIES LIMITED