{"product_id":"bioreactor-implementation-in-the-agro-food-industries-technology-kinetics-and-modelization-hardback-9781789451559","title":"Bioreactor Implementation in the Agro-Food Industries; Technology, Kinetics and Modelization (Hardback) 9781789451559","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBioreactor Implementation in the Agro-Food Industries\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eTechnology, Kinetics and Modelization\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMohamed Ghoul (Edited by), Ghoul (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781789451559, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 9 March 2025\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e320 pages\u003cbr\u003e23.5 x 15.6 x 2 cm, 0.558 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eThe use of bioreactors in food ingredient production has expanded rapidly in recent years. These processes create a controlled environment that is tailored to the specific needs of each microorganism, while also minimizing their environmental impact.\u003c\/p\u003e \u003cp\u003eHowever, to optimize the implementation of these processes, it is necessary to master a number of scientific concepts relating to material and heat balances, thermodynamics, microbial kinetics, extrapolation and agitation techniques, as well as the techno-economic analysis of processes.\u003c\/p\u003e \u003cp\u003eThis book aims to provide an exhaustive and precise presentation of all of these concepts, making them accessible to students, researchers and professionals alike.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBioreactor Implementation in the Agro-Food Industries\u003c\/i\u003e is structured in two complementary parts. The first part outlines the essential principles of bioreactor engineering. This knowledge is essential if we are to master the biological and physico-chemical processes that take place in bioreactors.\u003c\/p\u003e \u003cp\u003eThe second part presents practical examples of the use of bioreactors for the production of several ingredients and metabolites of interest.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003cbr\u003e \u003ci\u003eMohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction xiii\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJean-Marc Engasser And Mohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 The Fundamentals of Fermentation and Photobioreactor Engineering 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction to Part 1 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJean-Marc Engasser And Mohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Principles of Fermentation Engineering 9\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJean-Marc Engasser And Mohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Mass balances 9\u003c\/p\u003e \u003cp\u003e1.1.1 Initial–final mass balances 10\u003c\/p\u003e \u003cp\u003e1.1.2 Instantaneous mass balances 12\u003c\/p\u003e \u003cp\u003e1.2 Heat balances 16\u003c\/p\u003e \u003cp\u003e1.2.1 Heat generation rate in fermenters 17\u003c\/p\u003e \u003cp\u003e1.2.2 Air heat input and output rates 18\u003c\/p\u003e \u003cp\u003e1.2.3 Cooling rate of a fermenter 18\u003c\/p\u003e \u003cp\u003e1.2.4 Heat balance of a fermenter 20\u003c\/p\u003e \u003cp\u003e1.2.5 Example: instantaneous heat balance of an aerated fermenter 21\u003c\/p\u003e \u003cp\u003e1.3 Microbial kinetics 23\u003c\/p\u003e \u003cp\u003e1.3.1 Stoichiometry of microbial reactions 23\u003c\/p\u003e \u003cp\u003e1.3.2 Fermentation rates 25\u003c\/p\u003e \u003cp\u003e1.3.3 Microbial kinetic laws 33\u003c\/p\u003e \u003cp\u003e1.4 Oxygen consumption, solubility and transfer in fermenters 44\u003c\/p\u003e \u003cp\u003e1.4.1 Oxygen consumption rates 44\u003c\/p\u003e \u003cp\u003e1.4.2 Oxygen solubility in fermentation media 52\u003c\/p\u003e \u003cp\u003e1.4.3 Oxygen transfer rate in a fermenter 55\u003c\/p\u003e \u003cp\u003e1.4.4 Variation in dissolved oxygen concentration 62\u003c\/p\u003e \u003cp\u003e1.5 CO\u003csub\u003e2\u003c\/sub\u003e production, solubility and transfer in fermenters 64\u003c\/p\u003e \u003cp\u003e1.5.1 CO\u003csub\u003e2\u003c\/sub\u003e production rate 65\u003c\/p\u003e \u003cp\u003e1.5.2 Solubility and dissociation equilibria of CO\u003csub\u003e2\u003c\/sub\u003e 68\u003c\/p\u003e \u003cp\u003e1.5.3 CO\u003csub\u003e2\u003c\/sub\u003e transfer rate 70\u003c\/p\u003e \u003cp\u003e1.5.4 Variation in dissolved CO\u003csub\u003e2\u003c\/sub\u003e concentration during aerobic fermentation 71\u003c\/p\u003e \u003cp\u003e1.6 References 73\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Fermenter Implementation: Principle and Optimization 75\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMohamed Ghoul And Jean-Marc Engasser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Optimal fermenter implementation 75\u003c\/p\u003e \u003cp\u003e2.1.1 Fermenter optimization criteria 76\u003c\/p\u003e \u003cp\u003e2.2 Batch fermentation 80\u003c\/p\u003e \u003cp\u003e2.2.1 Principle of batch fermentations 80\u003c\/p\u003e \u003cp\u003e2.2.2 Operating variables for batch fermentations 81\u003c\/p\u003e \u003cp\u003e2.2.3 Batch fermentation simulation models 82\u003c\/p\u003e \u003cp\u003e2.2.4 Optimization of anaerobic fermentation implementation 85\u003c\/p\u003e \u003cp\u003e2.2.5 Optimization of aerobic fermentations 87\u003c\/p\u003e \u003cp\u003e2.3 Continuous fermentations 94\u003c\/p\u003e \u003cp\u003e2.3.1 Principle of continuous fermentations 94\u003c\/p\u003e \u003cp\u003e2.3.2 Operating variables for continuous fermentations 95\u003c\/p\u003e \u003cp\u003e2.3.3 Simulation model for continuous fermentations 96\u003c\/p\u003e \u003cp\u003e2.3.4 Continuous fermentation dynamics 98\u003c\/p\u003e \u003cp\u003e2.3.5 Steady state of continuous fermentations 99\u003c\/p\u003e \u003cp\u003e2.3.6 Optimization of continuous anaerobic fermentation for metabolite production 105\u003c\/p\u003e \u003cp\u003e2.3.7 Optimization of continuous aerobic fermentation 108\u003c\/p\u003e \u003cp\u003e2.4 Optimal implementation of fed-batch fermentations 111\u003c\/p\u003e \u003cp\u003e2.4.1 Principle of fed-batch fermentations 111\u003c\/p\u003e \u003cp\u003e2.4.2 Operating variables for fed-batch fermentations 112\u003c\/p\u003e \u003cp\u003e2.4.3 Simulation model for fed-batch fermentation 113\u003c\/p\u003e \u003cp\u003e2.4.4 Substrate productivity and conversion efficiency for fed-batch fermentation 118\u003c\/p\u003e \u003cp\u003e2.4.5 Optimization of fed-batch fermentation for cell production 119\u003c\/p\u003e \u003cp\u003e2.4.6 Optimization of fed-batch fermentation for metabolite production 125\u003c\/p\u003e \u003cp\u003e2.5 References 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Photobioreactor Engineering 133\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHatem Ben Ouada, Jihène Ammar And Mohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Overview of different photobioreactor configurations 133\u003c\/p\u003e \u003cp\u003e3.1.1 Open cultivation systems 135\u003c\/p\u003e \u003cp\u003e3.1.2 Closed systems: photobioreactors 141\u003c\/p\u003e \u003cp\u003e3.2 Conclusion 147\u003c\/p\u003e \u003cp\u003e3.3 References 148\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 Bioreactor Hydrodynamics and Mixing 155\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCéline Loubière And Eric Olmos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 155\u003c\/p\u003e \u003cp\u003e4.2 Hydrodynamics and macroscopic mixing in bioreactors 156\u003c\/p\u003e \u003cp\u003e4.2.1 Bioreactor mixing technologies 156\u003c\/p\u003e \u003cp\u003e4.2.2 Macroscopic flow fields 161\u003c\/p\u003e \u003cp\u003e4.2.3 Quantifying mixing capacities 163\u003c\/p\u003e \u003cp\u003e4.2.4 Liquid–solid mixing 165\u003c\/p\u003e \u003cp\u003e4.2.5 Liquid–gas mixing 168\u003c\/p\u003e \u003cp\u003e4.3 From macromix to micromix 172\u003c\/p\u003e \u003cp\u003e4.3.1 Fluctuations and dissipation rates of turbulent kinetic energy 173\u003c\/p\u003e \u003cp\u003e4.3.2 Description and calculation of hydromechanical stresses 175\u003c\/p\u003e \u003cp\u003e4.3.3 Spatial distribution of hydrodynamic parameters in agitated tanks 175\u003c\/p\u003e \u003cp\u003e4.4 Bioreactor mixture characterization method 176\u003c\/p\u003e \u003cp\u003e4.4.1 Residence time and mixing time 177\u003c\/p\u003e \u003cp\u003e4.4.2 Flow and velocity fields 179\u003c\/p\u003e \u003cp\u003e4.4.3 Computational fluid dynamics simulation 181\u003c\/p\u003e \u003cp\u003e4.5 Hydrodynamics–kinetics coupling 183\u003c\/p\u003e \u003cp\u003e4.5.1 Kinetic models 183\u003c\/p\u003e \u003cp\u003e4.5.2 Coupling issues 184\u003c\/p\u003e \u003cp\u003e4.5.3 Coupling applications 185\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 187\u003c\/p\u003e \u003cp\u003e4.7 References 188\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Bioreactor Extrapolation 191\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCéline Loubière, Eric Olmos And Mohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 191\u003c\/p\u003e \u003cp\u003e5.2 Introducing the bioreactor extrapolation concept 191\u003c\/p\u003e \u003cp\u003e5.3 Extrapolation methods 194\u003c\/p\u003e \u003cp\u003e5.3.1 Geometric and non-geometric similarities 194\u003c\/p\u003e \u003cp\u003e5.3.2 Scaling in non-aerated, agitation-based conditions 196\u003c\/p\u003e \u003cp\u003e5.3.3 Scaling in aerated condition and based on aeration 201\u003c\/p\u003e \u003cp\u003e5.3.4 Limits and assessment of bioreactor extrapolation strategies 205\u003c\/p\u003e \u003cp\u003e5.4 Conclusion 206\u003c\/p\u003e \u003cp\u003e5.5 References 206\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 Examples of Bioreactor Applications in the Food Industry 209\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction to Part 2 211\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Production of Fermented Beverages: Beer 213\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFranck Jolibert And Mohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 213\u003c\/p\u003e \u003cp\u003e6.2 Introduction to the brewing process 214\u003c\/p\u003e \u003cp\u003e6.2.1 Grinding and brewing operations 215\u003c\/p\u003e \u003cp\u003e6.2.2 Filtration and boiling operations 216\u003c\/p\u003e \u003cp\u003e6.2.3 Whirlpool operations and cooling 216\u003c\/p\u003e \u003cp\u003e6.2.4 Fermentation, maturation and saturation operations 217\u003c\/p\u003e \u003cp\u003e6.3 Substrate degradation pathways 219\u003c\/p\u003e \u003cp\u003e6.3.1 Carbon metabolism 219\u003c\/p\u003e \u003cp\u003e6.3.2 Nitrogen metabolism 220\u003c\/p\u003e \u003cp\u003e6.3.3 Phosphorus metabolism 221\u003c\/p\u003e \u003cp\u003e6.3.4 Sulfur metabolism 221\u003c\/p\u003e \u003cp\u003e6.4 Metabolite synthesis pathways 222\u003c\/p\u003e \u003cp\u003e6.4.1 Synthesis of higher alcohols 222\u003c\/p\u003e \u003cp\u003e6.4.2 Aldehyde synthesis 223\u003c\/p\u003e \u003cp\u003e6.4.3 Synthesis of organic acids 223\u003c\/p\u003e \u003cp\u003e6.4.4 Ester synthesis 223\u003c\/p\u003e \u003cp\u003e6.4.5 Diketone synthesis 224\u003c\/p\u003e \u003cp\u003e6.4.6 Synthesis of sulfur compounds 224\u003c\/p\u003e \u003cp\u003e6.5 Effects of physicochemical factors on the beer production process 225\u003c\/p\u003e \u003cp\u003e6.5.1 Effect of density 225\u003c\/p\u003e \u003cp\u003e6.5.2 Effect of temperature 227\u003c\/p\u003e \u003cp\u003e6.5.3 Effect of acidity 227\u003c\/p\u003e \u003cp\u003e6.5.4 Effect of inoculation rate 228\u003c\/p\u003e \u003cp\u003e6.5.5 Effect of pressure 228\u003c\/p\u003e \u003cp\u003e6.5.6 Effect of agitation and fermenter configuration 228\u003c\/p\u003e \u003cp\u003e6.5.7 Inhibition phenomena 229\u003c\/p\u003e \u003cp\u003e6.5.8 Infection by other microorganisms 230\u003c\/p\u003e \u003cp\u003e6.6 New trends in the beer fermentation process 231\u003c\/p\u003e \u003cp\u003e6.6.1 Yeast strain improvement 232\u003c\/p\u003e \u003cp\u003e6.6.2 Co-fermentations 233\u003c\/p\u003e \u003cp\u003e6.6.3 Fermentation processes 234\u003c\/p\u003e \u003cp\u003e6.6.4 Development of rapid control techniques 235\u003c\/p\u003e \u003cp\u003e6.6.5 Conclusions and perspectives 236\u003c\/p\u003e \u003cp\u003e6.7 References 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Production of Biomass and Bioactives by Microalgae 239\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHatem Ben Ouada And Jihène Ammar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 239\u003c\/p\u003e \u003cp\u003e7.2 Biomass production from microalgae 240\u003c\/p\u003e \u003cp\u003e7.3 The main bioactives derived from microalgae 242\u003c\/p\u003e \u003cp\u003e7.3.1 Pigments 243\u003c\/p\u003e \u003cp\u003e7.3.2 Extracellular polymeric substances 249\u003c\/p\u003e \u003cp\u003e7.3.3 Lipids 251\u003c\/p\u003e \u003cp\u003e7.3.4 Polyunsaturated fatty acids 251\u003c\/p\u003e \u003cp\u003e7.4 Other microalgae potential 253\u003c\/p\u003e \u003cp\u003e7.5 Conclusion 255\u003c\/p\u003e \u003cp\u003e7.6 References 255\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Economic and Environmental Optimization of Fermentation Processes: Ethanol and Glutamic Acid Production 265\u003cbr\u003e \u003c\/b\u003eJean-Marc Engasser And Mohamed Ghoul\u003c\/p\u003e \u003cp\u003e8.1 Economic assessment and optimization of fermentation processes 266\u003c\/p\u003e \u003cp\u003e8.1.1 Methodology for economic assessment of fermentation processes 266\u003c\/p\u003e \u003cp\u003e8.1.2 Range of cost of fermentation processes 267\u003c\/p\u003e \u003cp\u003e8.1.3 Process cost analysis 267\u003c\/p\u003e \u003cp\u003e8.2 Environmental assessment and optimization of fermentation processes 268\u003c\/p\u003e \u003cp\u003e8.2.1 Environmental impacts of lifecycle assessment 268\u003c\/p\u003e \u003cp\u003e8.2.2 Assessment of environmental impact indicators 269\u003c\/p\u003e \u003cp\u003e8.2.3 Environmental analysis and optimization of fermentation processes 270\u003c\/p\u003e \u003cp\u003e8.3 Optimization of the ethanol fermentation process 271\u003c\/p\u003e \u003cp\u003e8.3.1 Ethanol production processes 271\u003c\/p\u003e \u003cp\u003e8.3.2 Kinetics of ethanol fermentation 272\u003c\/p\u003e \u003cp\u003e8.3.3 Optimum implementation of ethanol fermentation 274\u003c\/p\u003e \u003cp\u003e8.3.4 Possibilities for intensifying ethanol fermentation 277\u003c\/p\u003e \u003cp\u003e8.3.5 Environmental optimization of the ethanol production process 279\u003c\/p\u003e \u003cp\u003e8.4 Optimization of the glutamic acid fermentation process 280\u003c\/p\u003e \u003cp\u003e8.4.1 Glutamic acid production process 280\u003c\/p\u003e \u003cp\u003e8.4.2 Kinetics of glutamic acid fermentation 281\u003c\/p\u003e \u003cp\u003e8.4.3 Optimum implementation of glutamic acid fermentation 283\u003c\/p\u003e \u003cp\u003e8.4.4 Fermentation intensification strategy 288\u003c\/p\u003e \u003cp\u003e8.4.5 Environmental optimization of the glutamic acid fermentation process 289\u003c\/p\u003e \u003cp\u003e8.5 References 290\u003c\/p\u003e \u003cp\u003eConclusion 293\u003cbr\u003e \u003ci\u003eMohamed Ghoul\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eList of Authors 295\u003c\/p\u003e \u003cp\u003eIndex 297\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-ISTE","offers":[{"title":"Brand New","offer_id":52446824136984,"sku":"9781789451559","price":111.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781789451559.jpg?v=1785114839","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/bioreactor-implementation-in-the-agro-food-industries-technology-kinetics-and-modelization-hardback-9781789451559","provider":"Freshly Printed Books","version":"1.0","type":"link"}