Bioreactor Technology in Food Processing

Rosane F. Schwan, V. K. Joshi, Disney R. Dias

• Publisher: CRC Press
• Year: 2024
• eBook ISBN: 9780429754388
• Edition: 0
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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.

Table of contents

• Cover
• Half Title
• Series Page
• Title Page
• Copyright Page
• Dedication
• Table of Contents
• Preface
• Editors
• Contributors
• 1 History and Perspectives
• 2 Microorganisms and Bioprocessing Application in Food
• 3 Bioreactor: General Configuration, Classification, and Bioreactor Types
• 4 Analytical Tools and Operational Requirements for Bioreactors
• 5 An Integrated Systematic Approach for Modeling, Simulation, and Scaling-Up of Food Bioreactors
• 6 Scale-Up Technology of Bioreactors
• 7 Food Bioreactor Technology: Economics Aspects, Intellectual Property Rights Issues, and Sustainability
• 8 Application of Bioreactor Technology for the Food Industry
• 9 Production of Bread and Bioreactor Technology
• 10 Beer and Wine Production and Bioreactor Technology
• 11 Processing Distilled Beverages from Cereals
• 12 Bioreactor for Coffee Fermentation
• 13 Bioreactors in the Aroma Production
• 14 Microbial Enzymes in Food Industry and Bioreactor Technology
• 15 Bioreactor Technology in the Production of Fructooligosaccharides
• 16 Bioreactor Technology in the Production of Fructose Syrups
• 17 Bioreactor Technology for Pectin Production
• 18 Production of Vitamins in a Bioreactor
• 19 Bioreactor Technology, Fermentation Strategy, and Statistical Approaches for Pigment Production by Microorganisms
• 20 Bioreactor Technology for D-Gluconic Acid
• 21 Bioreactor Technology for Succinic and Fumaric Acids
• 22 Bioreactor Technology for the Production of Ellagic Acid
• 23 Biocolor: Source, Role, and Its Therapeutic Significance
• 24 Bioreactor Technology for the Production of Biocolor by Selected Microalgae
• 25 Bioreactor Technology in the Production of Biocolor from Plant and Food Waste
• 26 Bioreactor Technology in Waste Utilization and Management
• Index