1. Bioprocessing as a route to food ingredients: an introduction
1. Bioprocessing as a route to food ingredients: an introduction
p 23, material – acetic acid , ethanol , lactic
strired tank reactor fermentors
– modern technolid eg solid substrate (koji) fermentation
1.1 Food Fermentation – anciebnt tech
1.1.1 fermentation for food modification and conservation
p 24 , enzyme
Storage time – อาจจะทำให้ fairly unappetizing , ไม่เหมือนกัน cook or modified
storage – harvests plant , animal
microbes exist
mycelium – develop mould-แม่พิมพ์ overgrew
develop – wine , beer
1.1.2 Microbial production of industrail chemical and food ingredients
ethanoic (acetic) acid – เป็น food tech ในการเพิ่ม flavouring, preserving
synthetic petrochemical derived product
indonesian – sugar cane -> molasses ถูก ferment to -> ethanol -> distrill ให้มี high purity , catalytically oxidise to – ethanoic acid
3 product -> 🎂ethanol
🎂ethnoic acid
🎂ethyl ethanoate
p 25, japanese electronic – ethanoic acid ใช้ ferment ในหลายๆ medicine , pigment product