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Modernization of Fermenters for Large-Scale Production in the Food and Beverage Industry

  • Steve Carly Zangué Desobgo
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Fermentation is an inexpensive and low-energy method of conserving decomposable unprocessed materials. Many foods have microbial sources or include components generated by fermentation using microorganisms. This procedure is helpful for extending the usability of food and drinks, as well as improving the health benefits of products. This chapter examines the modern aspects of food and beverage fermentation in large-scale fermenters. Descriptions of fermenters and their underlying technology are provided for each case to demonstrate the link between the equipment and the process. Engineering characteristics are reported for bioreactor scale-up, including important problems in the scaling and exploitation of bioreactors. Agitation in bioreactors is also discussed. Some aspects associated with bioreactor/fermenter design when computer simulation is used are reported. Finally, the technology of modern bioreactor types is presented.

Keywords

Fermentation Microorganism Scaling up Bioreactor Food Beverage Technology 

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Process and Quality ControlUniversity Institute of Technology of the University of NgaoundereNgaoundereCameroon
  2. 2.Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgJohannesburgSouth Africa

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