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Full Description
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world.
The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others.
Key Features:
Describes the basic and applied aspects of bioreactor in food processing
Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles
Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors
Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry
The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.
Contents
1. Bioreactor technology in food processing - history and perspectives 2. Microorganisms and bioprocessing application in food 3. Bioreactor: General configuration, classification, and bioreactor types 4. Analytical tools and operational requirements for bioreactors 5. An integrated systematic approach for modeling, simulation, and scaling up of food bioreactors 6. Scale-up technology of bioreactors 7. Food bioreactor technology: Economics aspects, IPR issues, and sustainability 8. Application of bioreactor technology for the food industry 9. Production of bread and bioreactor technology 10. Beer and Wine production and Bioreactor technology 11. Processing distilled beverages from cereals 12. Bioreactor for Coffee Fermentation 13. Bioreactors in the aroma production 14. Microbial Enzymes in Food Industry and Bioreactor Technology 15. Bioreactor technology in the production of fructooligosaccharides 16. Bioreactor Technology in the Production of Fructose Syrups 17. Bioreactor Technology for Pectin Production 18. Production of vitamins in a bioreactor 19. Bioreactor Technology, fermentation strategy and statistical approaches for pigment production by microorganisms 20. Bioreactor Technology for D-Gluconic Acid 21. Bioreactor technology for succinic and fumaric acids 22. Bioreactor technology for the production of ellagic acid 23. Biocolor: source, role, and its therapeutic significance 24. Bioreactor technology for the production of biocolor by selected microalgae 25. Bioreactor technology in the production of biocolor from plant and food waste 26. Bioreactor Technology in Waste Utilization and Management
