Food engineering is an important sub-field that requires special attention in the food industry. The application of biochemical process engineering principles in food production often leads to the optimization of certain features of the food production process; similarly, it results in rapid production, improved quality and reduced food losses. Consequently, to address each aspect of food processing including engineering adequately, researchers must have a multidisciplinary approach, using aspects from a number of fields such as microbiology, chemistry, food technology, process engineering and molecular biology. Accordingly, this review focuses on the engineering of various vinegars. Furthermore, cognizance is given to the gaps that need to be addressed in vinegar engineering, particularly to address limitations employed in traditional approaches during vinegar production. Food engineering assessments address numerous functions in integrated systems for which fermentation systems are the primary process. Mathematical models are used to describe the process, simulate future fermentations and describe process performance. Vinegar engineering also includes the use or design of bioreactors intended for improved product yield and rapid production, improved mass or energy transfer efficiencies and the reduction of detrimental hydrodynamics fermentor conditions on the microorganisms used. For vinegar fermentation, bioreactor selection which might include cell immobilization requires that appropriate process control and optimization be conducted using mathematical models, with rates of acetification being influenced by parameters such as the ratio of dissolved oxygen consumption in comparison to acetic acid yield.

Graphical Abstract

食品工程是食品行业中需要特别关注的重要子领域。生化过程工程原理在食品生产中的应用通常会导致食品生产过程某些特征的优化。同样，它可以加快生产速度，提高质量并减少食物损失。因此，为了充分处理食品加工的各个方面，包括工程学，研究人员必须采用多种学科的方法，利用微生物学，化学，食品技术，过程工程和分子生物学等多个领域的研究方法。因此，本综述着重于各种醋的工程设计。此外，我们认识到醋工程中需要解决的空白，特别是解决醋生产过程中传统方法所受的限制。食品工程评估解决了集成系统的众多功能，其中发酵系统是主要过程。数学模型用于描述过程，模拟未来的发酵并描述过程性能。醋工程还包括生物反应器的使用或设计，旨在提高产品的产量和快速生产，提高质量或能量转移效率并减少所用微生物的有害水动力发酵罐条件。对于醋发酵，生物反应器的选择（可能包括细胞固定化）要求使用数学模型进行适当的过程控制和优化，

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