The document discusses the industrial production of acetic acid. It describes the key properties of acetic acid and the microorganisms involved in its production. Three main methods are used for industrial production: Orleans, surface fermentation, and submerged fermentation. The Orleans method uses wooden barrels and is the oldest technique. Surface and submerged fermentation methods use larger stainless steel vessels and allow for greater control and higher yields. Downstream processing separates and purifies the acetic acid before it is used in various applications such as solvents, food preservatives, and household cleaners.

1. Industrial production
of Acetic Acid
PRESENTED BY : GROUP # 7
PRESENTED TO: DR. ABU BAKER
GROUP MEMBERS:{WALI ZAHID ,SAJID MALIK,
HAMZA SALEEM,SALAHUDIN KHAN, AQSA NAZIR
DANISH HOSSAIN ,AYESHA RIAZ}

2. Introduction
• Acetic acid is systematically known as ethnioic
acid.
• It is a colorless liquid organic compound.
• It has a pungent smell.(vinegar like).
• It is principle constituent of vinegar.
• The first vinegar was spoiled wine.
• Glacial acetic acid is the pure form of acetic
acid.(99.98%).

3. Properties of acetic acid
 It is a colorless liquid with pungent smell.
 melting point 16-17 degree centigrade.
 Boiling point 118.0 degree centigrade.
 Glacial acetic acid is highly corrosive to metals.
 Soluble in alcohol.
 Miscible with water, glycerol ,ether , acetone and benzene.
 Insoluble in carbon disulfide.

4. History of acetic acid production..
 Acetic acid production is as old as wine making(10,000 years).
 In 3rd centaury Greek philosopher described how vinegar acted on metals to
produce pigments useful in art.
 Ancient Romans boiled sour wine in lead pots to produce highly sweet syrup
called sypa.
 In 8th centaury Persian chemist Jabir Ibn Hayyan concentrated Acetic acid
from vinegar through distillation processes.
 In 1847 German chemist Hermann Kolbe synthesized acetic acid from
inorganic materials for first time.
 By 1910 most of the acetic acid was obtained from the from distillation of
wood.
 At this time Germany is producing 10,000 tons of acetic acid.
 About 30% of which is used for the manufacturing of indigo dyes.

5. Microorganisms involved in production
 Acetic acid bacteria are commonly used for the production of acetic acid. The
three important genera's are..
1 -Genus acetobacterium:
 The commonly used species are.
 Acetobacterium aceti
 Acetobacterium xylinum
2- Genus clostridium:
 the commonly used species is Clostridium thermoaceticum…which is an
anaerobic thermophile.
3-Acetic acid bacteria:
Acetobacter and Gulocanobacter are commonly used,

6. Properties of acetic acid bacteria
 Strains of acetic acid bacteria used for the production of acetic acid should
have following properties..
o Tolerate high concentration of acetic acid.
o Should require small amount of nutrients.
o Not over-oxidized the acetic acid formed.
o Be high yielding in producing acetic acid.

7. substrates used..
o Following substrates are commonly used.
 Ethanol
 Wine and whey
 Molasses
 Fermented grains , malt and rice.

8. Production of acetic acid..
 Acetic acid is produced in following four steps.
 Conversion of starch to sugar by using amylases enzymes.
 Anaerobic conversion of sugars to ethanol by yeast fermentation.
 Conversion of ethanol to hydrated acetaldehyde.
 Finally by dehydrogenation acetic acid is produced by using aldehyde
dehydrogenase enzyme.

10. Methods for industrial production..
 Acetic acid is produced industrially by following three methods..
i. Orleans
ii. Surface fermentation(trickling generation method).
iii. Submerged fermentation methods.

11. 1. Orleans method.
 Old and traditional method.
 Slow but continuous processes.
 High grade vinegar is used as starter culture.
 Fermentation is done on large containers.
 Filled to two-third of its capacity.
 Wooden containers are laid down on their sides and holes are drilled at top
and end sides of barrel.
 Then ethanol is poured in to container using long necked funnels from top.

12.  Then add starter high grade vinegar.
 Ethanol convert in to acetic acid within five weeks.(35 days).
 Netting or screens are placed over holes to prevent insects getting entry in to barrels,
 The barrel's are allowed to sit for several months.
 The temperature is kept at 21-29 degree centigrade.
 Samples are taken periodically by inserting spigot in to side holes.
 When alcohol is converted to acetic acid, it drown off through spigot.
 About 15% liquid is left to blend with next batch.

13. Orleans method

14. 2. Surface fermentation method.
 Also known as trickling system or germen processes.
 Most commonly used industrial method for production of acetic acid.
 Surface fermenter or barrel is filled with vinegar-moistened beech wood
shavings.
 The substrate alcohol is poured from top of container and slowly drip down
through the shaving fillings.
 Oxygen is allowed to container through two routes.
i. One through holes that have been punched into sides of vat.
ii. Second through perforated bottom of vat.

15.  Air is introduced through holes by air-compressors.
 When alcohol reaches to bottom of vat , usually within a span of three days it has been
converted in to acetic acid.
 Following condition are kept under control.
 P.H range 2.5-3.2
 Temperature is kept between 20-30 degree C.
 80-88% vinegar will be produced.
ADVANTAGES :
• Low cost
• Ease of control.
• High acetic acid concentration.
• Less space requirements.

20. 3. Submerged methods..
 This method is newer , faster and more efficient.
 For industrial processes, 10–18% ethanol and 5 times the nutrients used for
submerged fermentation are the starting conditions for fermentation.
 When the concentration of ethanol reaches 50–60% of the solution is
removed and replaced with fresh substrate containing 10–18% ethanol.
 Production plant is filled with large stainless steel containers called acetetors.
 Acetators are equipped with centrifugal pumps at bottom that will pump air
bubbles in to tank.
 As pump stirrers alcohol , the nutrients enhance the growth of acetobacter on
oxygen bubbles.

21.  Heat jackets keeps the temperature between 40 -42 degree centigrade.
 In 72 hours ethanol is converted to acetic acid
 The vinegar is piped from Acetator to plate and then frame to filtering machine.
 The stainless steel plates press alcohol through pipe filters to remove any sediment ,
usually about 3% of total product.
 The sediment is flushed in to drains while filtered vinegar move toward dilution station.
Advantages
• Higher productivity.
• Faster oxidation of ethanol.
• Low cost due to automation.

24. Downstraming processes and cell
separation..
 The isolation, purification and concentration of final product determine the
feasibility of the processes.
A. Cell separation and cell lysis:
 the first operation is cell separation and cell lysis.
 Which can be done by using following techniques.
 Cross-flow microfiltration
 Nano-filtration
 Electro.diaylasis
“these techniques are useful to concentrate the glacial acetic acid”

25. Application's of Acetic acid
 common use:
• Used as solvent in different industrial processes.
• Used as an active ingredient in fragrance and perfumes.
• Used in production of synthetic fibers and textiles.
• Used to make ink and indigo dyes.
• Used in manufacturing of rubber and plastics.

26. Uses in specific areas
 In medicinal industry:
• Acetic acid in the form of vinegar is used for preservation of food.
• Soothe sunburnt skin and to cure from jellyfish stings.
• Effective tool for cervical cancer screening.
 In Health and hygiene:
added in to..
• Hair conditioners
• Detangles and deodorant.

27.  In House Hold cleaning:
acetic acid in the form of white vinegar is used variety of cleaning tasks.
• Removing smears and streaks from mirrors.
• To descaling coffee making machines.
• Remove urine odor and pet stain.
 Food flavoring:
• Used as a condiment to produce pickles.
• Used as a flavor enhancer.
• To preserve vegetables
• In manufacturing of mint sauce and production of rice.