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A novel method to assess heat transfer and impact of relevant physicochemical parameters for the scaling up of solid state fermentation systems

Amélie Vauris 1, 2 Sophie Valcauda 2 Florence Husson 1 Joëlle De-Coninck 1 
1 FBI - Food Biotech&Innovation
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : Heat production during fermentation is undesirable. It can affect the growth of biomass, sporulation, products formation and the scaling-up. Physico-chemical properties of substrates influence heat and mass transfer in Solid State Fermentation. Heat is chemically produced into substrates without micro-organism to allow better reproducibility. A 24-1 fractional factorial design is chosen to study the influence of four physicochemical parameters on heat transfer: Granulometry, Bulk Density, Carr Index (compressibility index) and Water Absorption Capacity. Results show that the two main physicochemical parameters which influence heat transfer are Granulometry and Carr Index. High Granulometry and low Carr Index have influence on maximum temperature reached during the test, warm-up speed and cooling speed. These two parameters allow efficient air flow through the substrate bed with large interparticle spaces enhancing exchange surface between air and particles. A substrate with these characteristics facilitates heat transfers in forced-aerated reactors.
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Submitted on : Tuesday, October 18, 2022 - 10:09:55 AM
Last modification on : Monday, November 21, 2022 - 3:53:22 AM

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Amélie Vauris, Sophie Valcauda, Florence Husson, Joëlle De-Coninck. A novel method to assess heat transfer and impact of relevant physicochemical parameters for the scaling up of solid state fermentation systems. Biotechnology Reports, 2022, 36, pp.e00764. ⟨10.1016/j.btre.2022.e00764⟩. ⟨hal-03818737⟩

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