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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
75
ProCess engineering of solid- state fermentation
3.3.1 Balance of Oxygen
Smits et al. proposed the model describing the oxygen balance rela-
tionship of the substrate bed in the tray reactor (Smits et al., 1999):
aC
at
D
aC
az
r
b
b
b
O
O
O
O
2
2
2
2
2
=−
, (3.7)
where means time,
C
b
O
2
means oxygen concentration of unit volume
bed (vertical coordinate),
D
b
O
2
means diffusion rate, and r
O
2
means
ingesting the oxygen rate of the micro organ ism.
Rajagopalan and Modak (1995) considered the effect of biomem-
brane covering the bed face in the models. Oxygen transmission
through the bed airgap was described in the equation:
=
−−
()
C
r
D
C
z
Ka CHC
b
zx
f
O
O
O
O
O
2
2
2
2
2
2
ε
, (3.8)
where ...
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Publisher Resources

ISBN: 9781439844960