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OverviewThis 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. Full Product DetailsAuthor: Jian Chen , Yang ZhuPublisher: Taylor & Francis Inc Imprint: CRC Press Inc Volume: 2 Dimensions: Width: 15.60cm , Height: 2.60cm , Length: 23.40cm Weight: 0.703kg ISBN: 9781439844960ISBN 10: 1439844968 Pages: 408 Publication Date: 23 November 2013 Audience: College/higher education , General/trade , Tertiary & Higher Education , General Format: Hardback 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 ContentsHistory 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.ReviewsAuthor 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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