"Bioreactor Technology In Food Processing

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.