It was applied a macroscopic energy balance to a solid state fermentation process and an electron balance in order to estimate the temperature and the heat evolved in the process. There were employed several equations that describe the development of the system and offer the possibility t o design o
Water balance in solid-state fermentation without forced aeration
β Scribed by Blas Dorta; Alejandra Bosch; Jorge Arcas; Rodolfo Ertola
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 420 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0141-0229
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## Abstract **BACKGROUND:** Heat removal is one of the major constraints in largeβscale solidβstate fermentation (SSF) processes. The effect of internal air circulation by forced convection on heat and water transfer has not been studied in SSF tray bioreactors. Formulation of a mathematical model
Growth of Aspergillus niger and glucoamylase production correlated well with the water activity of the substrate (wheat bran plus corn flour) in a solid-state fermentation. Both were maximal at an initial water activity of 0.936. Glycoamylase reached 550 units/g dry substrate after 96 h.