Solid State Fermentation for Foods and Beverages

• Other Authors: Chen, Jian 1955- (Editor), Zhu, Yang 1955- (Editor)
• Format: Book
• Language: English
• Published: Boca Raton CRC Press 2014
• Series: Fermented Foods and Beverages Series 2
• Subjects: Solid-state fermentation
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xv, 391 pages illustrations 25 cm
• Bibliography: Includes bibliographical references (pages 378-385) and index
• ISBN: 9781439844960; 1439844968

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