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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
70
ssf for foods and beverages
the pores and uptake by the micro organ ism. However, due to the dif-
ferent ways in which the system was visualized, the equations appear
differently. e equation used by Smits et al. (1999) to describe the O
2
balance within the bed is relatively simple:
=
C
t
D
C
z
ro
b
b
b
O
O
O
2
2
2
2
2
2
, (3.1)
where t is the time,
C
b
O
2
the concentration of O
2
per unit volume of the
bed, z the vertical coordinate, and ro
2
is the rate of O
2
uptake by the
micro organ ism (Smits et al., 1999). e first term on the right- hand
side describes the diffusion of O
2
within the pores, the diffusivity
D
b
O
2
being an effective diffusivity that accounts for ...
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Publisher Resources

ISBN: 9781439844960