Further Reading

Traditional fermented food processes that involve tray technology Hesseltine CW (1983) Microbiology of oriental fermented foods. Ann Rev Microbiol 37:575-601

Stanton WR, Wallbridge A (1969) Fermented food processes. Process Biochem April:45-51

Steinkraus KH (1986) Fermented foods, feeds, and beverages. Biotechnol Adv 4:219-243

An extension of the model ofRajagopalan and Modak (1994) that describes simultaneous diffusion and consumption in the expanding biofilm that develops on the particle surface

Rajagopalan S, Modak JM (1995) Modeling of heat and mass transfer for solid state fermentation process in tray bioreactor. Bioprocess Eng 13:161-169

Studies of heat and mass transfer in tray bioreactors

Ghildyal NP, Ramakrishna M, Lonsane BK, Karanth NG (1992) Gaseous concentration gradients in tray type solid state fermentors - Effect on yields and productivities Bioprocess Eng 8:67-72 Ghildyal NP, Ramakrishna M, Lonsane BK, Karanth NG, Krishnaiah MM (1993) Temperature variations and amyloglucosidase levels at different bed depths in a solid state fermentation system. Chem Eng J 51:B17-B23 Rathbun BL, Shuler ML (1983) Heat and mass transfer effects in static solid-substrate fermentations: Design of fermentation chambers. Biotechnol Bioeng 25: 929-938 Smits JP, van Sonsbeek HM, Tramper J, Knol W, Geelhoed W, Peeters M, Rinzema A (1999) Modelling fungal solid-state fermentation: the role of inactivation kinetics. Bioprocess Eng 20:391-404

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