Solid State Fermentation for Foods and Beverages
Seiten
2013
Crc Press Inc (Verlag)
978-1-4398-4496-0 (ISBN)
Crc Press Inc (Verlag)
978-1-4398-4496-0 (ISBN)
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production.
The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.
Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.
Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.
Jian Chen is a Professor of Fermentation Engineering at Jiangnan University in Wuxi, China. Yang Zhu is Senior Scientist at TNO Quality of Life, Zeist, The Netherlands.
History and Development of Solid-State Fermentation. Bioreactor of Solid-State Fermentation. Mass and Heat Transfer and Energy Equation Calculation of Solid-State Fermentation. Dynamic Model of Solid-State Fermentation. Control of Solid-State Fermentation. Overviews of Solid-State Fermented Food and Beverage. Solid-state Fermented Staple Food. Solid-state Fermented Condiment. Solid-state Fermented Beverage. Solid-state Food Fermentation and Sustainable Development.
| Erscheint lt. Verlag | 4.12.2013 |
|---|---|
| Reihe/Serie | Fermented Foods and Beverages Series |
| Zusatzinfo | 29 Tables, black and white; 102 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 703 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Technische Chemie |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| ISBN-10 | 1-4398-4496-8 / 1439844968 |
| ISBN-13 | 978-1-4398-4496-0 / 9781439844960 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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