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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.