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16 Pages • Essays / Projects • Year Uploaded: 2024
To investigate how the temperature range (°C) during the fermentation process may influence the rate of fermentation measured in industry-level sauerkraut production. This experimental design was chosen as the temperature range during the fermentation process affects the acidification rate, altering the amount of time required to ferment high-quality sauerkraut. Therefore, this experiment can determine the optimal temperature range for efficiently producing high-quality sauerkraut with maximum yield.
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