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.