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.
1. Bioreactor technology in food processing - 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, IPR 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
Dr. Rosane Freitas Schwan is a Full Professor within the Microbiology Group, Department of Biology at the Federal University of Lavras, Minas Gerais, Brazil, where she is involved in research on the microbiology of fermented foods and beverages. Prof. Schwan is Agricultural engineer from the Federal University of Espírito Santo, MSc. at UFV (Viçosa-MG) and PhD from the University of Bath (UK). Dr. Schwan was a researcher in the Cocoa Research Centre (CEPLAC) (1984-1996), where published techniques for improving the quality of the chocolate. At UFLA, since 1996, conducts research with coffee fermentation, sugar cane, cocoa, cassava and other substrates to improve the quality and development of new processes for foods and beverage. She is currently Director of the culture collection of agriculture microbiology - CCMA in DBI/UFLA, and Associate Editor of the Brazilian Journal of Microbiology and Food Microbiology. Supervisor of several MSC and PhD students from the programs in Agricultural Microbiology and Food Science in UFLA. Authored numerous publications addressing different aspects of knowledge and microbial biodiversity of natural and spontaneous fermentative processes over almost 30 years and recently, recently, she co-edited a volume in the CRC series in Fermented foods and beverages Series on Cocoa and Coffee Fermentation.
Professor V.K. Joshi, MSc, Ph.D., is an eminent scientist and a teacher with more than 35 years of research experience in fruit fermentation technology, fermented foods, food toxicology, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of the Department of Food Science and Technology at the same university. He has made a very significant contribution to the development of technology of non-grape fruit wines, apple pomace utilization, lactic acid, and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters, and popular articles besides presenting several lead papers in conferences and seminars.
Disney Ribeiro Dias is Associate Professor in the Department of Food Science, at the School of Agricultural Sciences at the Federal University of Lavras, Lavras, Minas Gerais, Brazil. He was a research scholar (2019-2020) at the Massachusetts Institute of Technology, MIT, in the laboratory coordinated by Prof. Anthony J. Sinskey. He is a CNPq Research Productivity Fellow - Level 2. He has a degree in Pharmacy from the Federal University of Alfenas (1998), a masters degree in food sciences from the Federal University of Lavras (2001) and a PhD in Food Sciences from the Federal University of Lavras (2007). He is author or coauthor of over 100 peer-reviewed papers and over 25 book chapters that reflect his research interests in Industrial and Fermentation Microbiology, working mainly in the areas of microbial fermentation and microbial metabolism products.
