Stirring and mixing effects at different cider fermentation scales

被引：9

作者：

De La Roza, C ^{[1
]}

Laca, A ^{[1
]}

García, LA ^{[1
]}

Díaz, M ^{[1
]}

机构：

[1] Univ Oviedo, Dept Chem Engn & Environm Technol IUBA, E-33071 Oviedo, Spain

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2002年 / 80卷 / C2期

关键词：

agitation power; autoinduced mixing; cider fermentation; homogeneity; scale-up; stirring;

D O I：

10.1205/09603080252938762

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

When fermentations are carried out without mechanical agitation, mixing will depend on the CO2 bubbles released during the process. This parameter may, therefore, also substantially influence the 'observed' kinetics of the process due to the existence of different local rates and mass transfer phenomena. This paper is a study of autoinduced and mechanical agitation powers in cider fermentation processes at different scales. The influence of the scale-up on the main process parameters has also been analysed.

引用

页码：129 / 134

页数：6

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