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OverviewAlthough 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. Full Product DetailsAuthor: Jian Chen , Yang ZhuPublisher: Taylor & Francis Ltd Imprint: CRC Press Dimensions: Width: 15.60cm , Height: 2.10cm , Length: 23.40cm Weight: 0.453kg ISBN: 9781138199323ISBN 10: 113819932 Pages: 408 Publication Date: 02 December 2016 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationJian 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. Tab Content 6Author Website:Countries AvailableAll regions |
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