Heat and mass transfer effects in static solid–substrate fermentations: Design of fermentation chambers

✍ Scribed by B. L. Rathbun; M. L. Shuler

• Publisher: John Wiley and Sons
• Year: 1983
• Tongue: English
• Weight: 504 KB
• Volume: 25
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/bit.260250405

✦ Synopsis

Abstract

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 % O~2~ and mol % CO~2~ 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 CO~2~ could reach 21 vol. % in the bottom layer.