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.
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