Advanced Fermentation Processes ? Chapter 4 in Engineering Aspects of Food Biotechnology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43895093" target="_blank" >RIV/60461373:22330/13:43895093 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Advanced Fermentation Processes ? Chapter 4 in Engineering Aspects of Food Biotechnology

Popis výsledku v původním jazyce

Modern industrial fermentation processes used in the food and beverage industry can be described according to different perspectives. In the center of these processes are usually bioreactors, which can be classified with respect to the feeding of the bio?reactor (batch, fed-batch, and continuous mode of operation), immobilization of the biocatalyst (free or immobilized cells/enzymes), the characteristic state of matter in the system (submerged or solid substrate fermentations), single strain/mixed culture processes, mixing of the bioreactor (mechanical, pneumatic, and hydraulic agita?tion), or the availability of oxygen (aerobic, microaerobic, and anaerobic processes). The decision as to which bioreactor or fermentation process should be implemented inany particular application involves considering the advantages and disadvantages of each setup. This includes examining the properties and availability of the primary raw materials, any necessary investment and operating costs, sustainab

Název v anglickém jazyce

Advanced Fermentation Processes ? Chapter 4 in Engineering Aspects of Food Biotechnology

Popis výsledku anglicky

Modern industrial fermentation processes used in the food and beverage industry can be described according to different perspectives. In the center of these processes are usually bioreactors, which can be classified with respect to the feeding of the bio?reactor (batch, fed-batch, and continuous mode of operation), immobilization of the biocatalyst (free or immobilized cells/enzymes), the characteristic state of matter in the system (submerged or solid substrate fermentations), single strain/mixed culture processes, mixing of the bioreactor (mechanical, pneumatic, and hydraulic agita?tion), or the availability of oxygen (aerobic, microaerobic, and anaerobic processes). The decision as to which bioreactor or fermentation process should be implemented inany particular application involves considering the advantages and disadvantages of each setup. This includes examining the properties and availability of the primary raw materials, any necessary investment and operating costs, sustainab

Druh

C - Kapitola v odborné knize

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Engineering Aspects of Food Biotechnology

ISBN

978-1-4398-9545-0

Počet stran výsledku

21

Strana od-do

89-110

Počet stran knihy

464

Název nakladatele

CRC Press

Místo vydání

Boca Raton

Kód UT WoS kapitoly

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