Fermentation processes engineering in the food industry
Author(s)
Bibliographic Information
Fermentation processes engineering in the food industry
（Contemporary food engineering / Da-Wen Sun, series editor）
CRC Press, c2013
- : hardback
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors.
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as:
Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry
The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation
Physical and chemicals factors that affect fermentation processes
Different types of fermenters employed in submerged and solid-state fermentation
Unitary operations for solid-liquid separation, concentration, and drying of fermented foods
Instrumentation and control of industrial fermentation processes
The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied.
An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
Table of Contents
Applications of Metabolic Engineering in the Production of Fermented Foods and Food Ingredients. Isolation, Improvement, and Preservation of Microbial Cultures. Physical and Chemical Factors Affecting Fermentation in Food Processing. Upstream Operations of Fermentation Processes. Theoretical Tools to Predict Physicochemical Properties of Industrial Foods and Cultivation Media. Characterization of Bioreactors Using Computational Fluid Dynamics. Laboratory and Industrial Bioreactors for Submerged Fermentations. Laboratory and Industrial Bioreactors for Solid-State Fermentation. Downstream Operations of Fermented Products. Instrumentation and Control of Industrial Fermentative Processes. Fermented Foods and Human Health Benefits of Fermented Functional Foods. Industrial Fermentation for Production of Alcoholic Beverages. Production of Dairy Products. Dairy and Nondairy Probiotic Products and Beverages. Bioadditives Produced by Fermentation. Microalgae for Food Production. Biorefinery Concept Applied to Valorization of Agro-Food Coproducts and Wastes: Integrated Process for Waste Recycling and Effluent Treatment. Index.
by "Nielsen BookData"
