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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
55
3
process engineering of
solid - state fermentation
LONG LIU
State Key Laboratory of Food Science and Technology, School of Food Science
and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
Contents
3.1 Introduction 56
3.1.1 Water Activity and Moisture Content 56
3.1.2 Temperature and Heat Transfer 58
3.1.3 pH 59
3.1.4 Aeration 60
3.2 Mass and Heat Transfer, and Energy Equation
Calculation of Solid- State Fermentation 61
3.2.1 Mass Transfer in SS 62
3.2.1.1 Diffusion of Oxygen and Nutrients 62
3.2.1.2 Diffusion of Enzymes 66
3.2.2 Heat Transfer in SSF 67
3.2.3 Mathematical Models of Mass and Heat Transfer 69
3.2.3.1 Oxygen (Mass) Balances for SSF (Tray
Bioreactors) 69
3.2.3.2 Energy (Heat) Balances for SSF (Tray
Bioreactor
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Publisher Resources

ISBN: 9781439844960