Please use this identifier to cite or link to this item: https://dspace.upt.ro/xmlui/handle/123456789/1177
Title: Heat and mass transfer study during wheat straw solid substrate fermentation with P.ostreatus [articol]
Authors: Koncsag, Claudia-Irina
Kirwan, K.
Subjects: Chimie alimentară
Grâu
Fermentare
Articol
Fenomene de tranfer
Transfer de masă
Transfer de căldură
Pleurotus ostreatus
SSF
Mass and heat transfer
Issue Date: 2010
Publisher: Timişoara: Editura Politehnica
Citation: Koncsag, Claudia-Irina. Heat and mass transfer study during wheat straw solid substrate fermentation with P.ostreatus. Timişoara: Editura Politehnica, 2010
Series/Report no.: Seria chimie şi ingineria mediului, Tom 55(69), fasc. 1 (2010);
Abstract: The solid state (substrate) fermentation of the wheat straw with Pleurotus ostreatus is a complex process implying biological, chemical and physical phenomena linked to the fungus growth and the degradation of the straw. Heat and mass transfer during the removal of the metabolic heat and products is an interesting aspect for scaling up to high-capacity facilities. Accurate heat and mass balances help to forecast the utilities needed in the fermentation rooms. In this work, a heat and mass transfer study was worked out for this agro-industrial process at a larger scale than the standard growth of P.ostreatus in small plastic bags and trays. The study consisted on performing heat transfer and mass (water) transfer balances, finding the accurate description of the transfer mechanisms and calculating the transfer coefficients. The practical goal of the study was to measure the metabolic heat and the water vapour adsorbed from air, in order to design the cooling and venting utilities for the fermentation room, as well as the external spraying need.
URI: http://localhost:8080/xmlui/handle/123456789/1177
Appears in Collections:Articole stiintifice/Scientific articles

Files in This Item:
File Description SizeFormat 
BUPT_ART_Koncsag_f.pdf174.87 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.