Bioengineering in food technology

Abstract

Bioengineering with respect to food technology Involves unit operations such as up‐ and downstream units, bioreactors, the modeling of reaction kinetics, heat and mass transport, energy and mass balance, and diverse material data. Process design, plant layout, and criteria for scale‐up, optimization, and control strategies are derived based upon these unit operations. For some typical processes, i. e. the isomerization of glucose and lipid interesterification, critical bioreactor design parameters are shown. Downstream operations and concepts for continuous processing featuring integration of reactor and downstream units are shown for the drying of microorganisms, acid fermentation, and lactose hydrolysis in an enzyme dialysis reactor.