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Heat and mass transfer effects in static solid-substrate fermentations: Design of fermentation chambers (1983)

Rathbun, B. L. ; Shuler, M. L.

New York, NY [u.a.] : Wiley-Blackwell

Biotechnology and Bioengineering 25 (1983), S. 929-938

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ISSN: 0006-3592

Keywords: Chemistry ; Biochemistry and Biotechnology

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: An experimental device was constructed to allow nearly simultaneous measurements to be made on temperature and gas composition at different depths in a solid-substrate fermentation bed. The time-dependent values of temperature, mol % O2 and mol % CO2 were measured at five positions in beds 6.35 cm (2.5 in.) deep. With a tempeh fermentation (Rhiopus oligosporus growing on soybeans) the temperature gradient could be as steep as 3°C/cm during active mold growth and concentration of CO2 could reach 21 vol. % in the bottom layer.

Additional Material: 3 Ill.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1002/bit.260250405

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