Solid State Fermentation for Foods and Beverages
Edited by Jian Chen, Yang Zhu
To Be Published December 1st 2013 by CRC Press – 448 pages
Description
This is the first book about fermented food and beverage to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors, and provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues and consumer perception. 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.
Contents
History and Development of Solid-State Fermentation
Bioreactor of Solid-State Fermentation
Mass and Heat Transfer and Energy Equation Calculation of Solid-State Fermentation
Mass transfer in solid-state fermentation
Heat transfer in solid-state fermentation
Mass and energy equation of solid-state fermentation
Dynamic Model of Solid-State Fermentation
Dynamic theory of solid-state fermentation
Establishment of dynamic model for solid-state fermentation
Control of Solid-State Fermentation
Nutrition (culture medium) control
Environmental conditions control (temperature, humidity and pH, et aJ.)
Mixing control
Overviews of Solid-State Fermented Food and Beverage
Solid-state Fermented Staple Food
Cheese
Fermented meat, fish, sausage
Fermented vegetable
Fermented soybean
Solid-state Fermented Condiment
Vinegar
Sauce
Lobster sauce
Monasous pigment
Solid-state Fermented Beverage
Distilled spirit
Chinese rice wine
Fine rice wine
Solid-state Food Fermentation and Sustainable Development
The role of solid-state fermentation in sustainable development
Solid-state food fermentation and global food security
Solid-state food fermentation as a tool targeting malnutrition in developing countries
Solid-state food fermentation as a tool for food safety and hygiene in developing
Author Bio
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.
Related Subjects
Name: Solid State Fermentation for Foods and Beverages (Hardback) – CRC Press
Description: Edited by Jian Chen, Yang Zhu. This is the first book about fermented food and beverage to focus on solid-state fermentation. The text describes the various reactors used in solid-state fermentation, including static state reactors, dynamic reactors, and other new types of reactors,...
Categories: Food Laws & Regulations, Brewing, Biotechnology