Solid State Fermentation for Foods and Beverages

Solid State Fermentation for Foods and Beverages

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Features

  • Details the history and development of solid-state fermented for foods and beverages
  • Describes the reactors used in solid-state fermentation, including static state reactors, dynamic reactors and other new types of reactors
  • Explains process control of solid-state fermentation
  • Covers engineering aspects such as mass and heat transfer and energy equation calculations
  • Characterizes the various fermented foods and beverages made with solid-state fermentation reactors

Summary

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production.

The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation.

Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.

Table of Contents

History and Development of Solid-State Fermentation, Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu
Bioreactors of Solid-State Fermentation, Ganrong X u and Bobo Zhang
Process Engineering of Solid-State Fermentation, Long Liu
History of Solid-State Fermented Foods, and Beverages, Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu
Solid-State Fermented Food of Animal Origin, Peng Zhou, Dasong Liu, Yingjia Chen, and Tiancheng Li
Solid-State Fermented Soybean, YongQiang Cheng and BeiZhong Hn
Fermented Vegetables, Fang Fang
Solid-State Fermented Condiments and Pigments, Ganrong Xu and Bobo Zhang
Solid-State Fermented Alcoholic Beverages, Xiaoqing Mu, Yan Xu, Wenlai Fan, Haiyan Wang, Qun Wu, and Dong Wang
Solid-State Food Fermentation and Sustainable Development, Xiaoming Liu and Peng Zhou

Editor Bio(s)

Jian Chen is a Professor of Fermentation Engineering at Jiangnan University in Wuxi, China. Yang Zhu is Senior Scientist at TNO Quality of Life, Zeist, The Netherlands.

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