Fermentation Processes

Author : Angela Jozala
Publisher : BoD – Books on Demand
ISBN 13 : 9535129279
Total Pages : 314 pages
Book Rating : 4.71/5 ( download)

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Download or read book Fermentation Processes written by Angela Jozala and published by BoD – Books on Demand. This book was released on 2017-02-08 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.

Author : Andrzej Gorak
Publisher : Royal Society of Chemistry
ISBN 13 : 1788010329
Total Pages : 518 pages
Book Rating : 4.20/5 ( download)

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Download or read book Intensification of Biobased Processes written by Andrzej Gorak and published by Royal Society of Chemistry. This book was released on 2018-06-18 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years bioprocessing has increased in popularity and importance, however, bioprocessing still poses various important techno-economic and environmental challenges, such as product yields, excessive energy consumption for separations in highly watery systems, batch operation or the downstream processing bottlenecks in the production of biopharmaceutical products. Many of those challenges can be addressed by application of different process intensification technologies discussed in the present book. The first book dedicated entirely to this area, Intensification of Biobased Processesprovides a comprehensive overview of modern process intensification technologies used in bioprocessing. The book focusses on four different categories of biobased products: bio-fuels and platform chemicals; cosmeceuticals; food products; and polymers and advanced materials. It will cover various intensification aspects of the processes concerned, including (bio)reactor intensification; intensification of separation, recovery and formulation operations; and process integration. This is an invaluable source of information for researchers and industrialists working in chemical engineering, biotechnology and process engineering.

Author : Carlos Ricardo Soccol
Publisher : CRC Press
ISBN 13 : 1439887683
Total Pages : 510 pages
Book Rating : 4.84/5 ( download)

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Download or read book Fermentation Processes Engineering in the Food Industry written by Carlos Ricardo Soccol and published by CRC Press. This book was released on 2013-03-27 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Author : Davide Dionisi
Publisher :
ISBN 13 : 9781032108322
Total Pages : pages
Book Rating : 4.20/5 ( download)

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Download or read book Theory and Design of Fermentation Processes written by Davide Dionisi and published by . This book was released on 2022 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "The book covers the kinetics and design of fermentation processes, defined in the broader sense as any industrial processes that use living microorganisms or cells, both under aerobic and anaerobic conditions. It starts with concise introduction to microbes and their metabolism, followed by rate equations, stoichiometry, derivation and use of mass balances for the design processes. It covers oxygen transfer and mass balances, heat transfer, and design and scale-up/sale-down of fermentation processes. It further includes industrially relevant process examples, over hundred solved examples, questions and problems, and solution of differential equations and systems of equations in Excel. Features: Uses chemical engineering principles for the study of fermentation processes. Provides detailed coverage of stoichiometry and kinetics of fermentation processes. Discusses pertinent oxygen transfer theory and its applications. Concisely covers microorganisms' biochemistry and metabolism. Includes solved examples and problems with solutions manual. This book is designed as a textbook for undergraduate students in chemical engineering, however it is also suitable for postgraduate students and for process engineers interested in these topics"--

Author : Henry C. Vogel
Publisher : William Andrew
ISBN 13 : 0815517130
Total Pages : 828 pages
Book Rating : 4.39/5 ( download)

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Download or read book Fermentation and Biochemical Engineering Handbook, 2nd Ed. written by Henry C. Vogel and published by William Andrew. This book was released on 1996-12-31 with total page 828 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.

Author : Daniel R. Omstead
Publisher : CRC Press
ISBN 13 : 1000141756
Total Pages : 362 pages
Book Rating : 4.57/5 ( download)

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Download or read book Computer Control of Fermentation Processes written by Daniel R. Omstead and published by CRC Press. This book was released on 2020-11-25 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this volume is to describe the components, assembly, and implementation of computer-based process control systems. Presented in two sections, it illustrates how such systems have been used to monitor and control industrial fermentation processes as a means to improve our understanding of product biosynthesis. This book covers the fields of indirect parameter estimation and fermentation-specific control algorithms. It also includes chapters which describe system architecture and process application, process control, on-line liquid sampling and computer system architecture. This is an ideal source for anyone involved with biotechnology, bioengineering, microbial technology, chemical engineering, and computer control.

Author : Marta Laranjo
Publisher : BoD – Books on Demand
ISBN 13 : 1839688165
Total Pages : 200 pages
Book Rating : 4.64/5 ( download)

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Download or read book Fermentation written by Marta Laranjo and published by BoD – Books on Demand. This book was released on 2021-11-03 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.

Author : Mohamed Koubaa
Publisher : John Wiley & Sons
ISBN 13 : 1119505836
Total Pages : 240 pages
Book Rating : 4.39/5 ( download)

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Download or read book Fermentation Processes: Emerging and Conventional Technologies written by Mohamed Koubaa and published by John Wiley & Sons. This book was released on 2021-02-11 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Author : Peter F. Stanbury
Publisher : Elsevier
ISBN 13 : 1483292916
Total Pages : 376 pages
Book Rating : 4.15/5 ( download)

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Download or read book Principles of Fermentation Technology written by Peter F. Stanbury and published by Elsevier. This book was released on 2013-10-22 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications. The book now covers new aspects such as recombinant DNA techniques in the improvement of industrial micro-organisms, as well as including comprehensive information on fermentation media, sterilization procedures, inocula, and fermenter design. Chapters on effluent treatment and fermentation economics are also incorporated. The text is supported by plenty of clear, informative diagrams. This book is of great interest to final year and post-graduate students of applied biology, biotechnology, microbiology, biochemical and chemical engineering.

Author : Brycen Soto
Publisher : Scientific e-Resources
ISBN 13 : 1839473487
Total Pages : 324 pages
Book Rating : 4.87/5 ( download)

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Download or read book Fermentation Processes written by Brycen Soto and published by Scientific e-Resources. This book was released on 2019-03-20 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. The science of fermentation is known as zymology. Fermentation process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. Two closely related paths of fermentation predominate for glucose. When muscle tissue receives sufficient oxygen supply, it fully metabolizes its fuel glucose to water and carbon dioxide. Fermentation is a process which does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect). The antibiotic activity of hops also inhibits aerobic metabolism in yeast. The aim of the book is to provide an in-depth study of the principles of fermentation technology and recent advances and developments in the field of fermentation technology, focusing on industrial applications.