Fermentasyon Teknolojisi

Fermentasyon Gücü – Ekmek Mayası

1. AMAÇ ve KAPSAM Ekmek mayasında fermantasyon gücünü tespit etmek. 2. PRENSİP Deney sonucu oluşan CO2 miktarının ölçülmesidir. 3. ALET – EKİPMAN Fermentometre Analitik terazi , 0,0001 g hassasiyette Barometre, deneyin yapıldığı bölgeye ayarlanmış 4. KİMYASALLAR Şeker-Fosfat Karışımı : 400 g sakkaroz, 25 g diamonyum hidrojen fosfat [(NH4)2HPO4] ve 25 g dipotasyum hidrojen fosfat (K2HPO4) iyice ezilir, karıştırılır. Kalsiyum Sülfat Çözeltisi : Doymuş kalsiyum sülfat (CaSO4.2H2O) çözeltisinden 30 mL alınır ve 70 mL su ile seyreltilir. Manometre Çözeltisi : 200 g susuz kalsiyum klorür (CaCl2) ve 10 g bakır (II)…
Kapaklarda Dış Paslanmaya Etki Eden Faktörler

KAPAKLARDA DIŞ PASLANMAYA ETKİ EDEN FAKTÖRLER Kapak beslemede ve kapatma makinası ayarlarında yapılan yanlışlıklar ve doldurulmuş ve kapatılmış kavanozların, kapatma makinası çıkışından shrink ambalajlama / kartonlama işlemine kadarki tüm aşamalarda uygunsuz yapılan işlemler (elle yapılan yanlış uygulamalar vb) . laklı yüzeyin hasar görmesine ve böylece, kapakların normal olmayan şartlarda nem ve hava ile karşılaştıklarında paslanmaya duyarlılığının artmasına neden olurlar. DIŞ PASLANMAYA YOL AÇABİLECEK KOŞULLAR Dış paslanma sorunlarına neden olan başlıca faktörler aşağıda verilmiştir. a) Cam kavanozun boyun bölgesinde fazla miktardaki sıcak kalay işlemi, b) Kazan suyunun yanlış veya yetersiz muamele…
Food Biotechnology ( N.INDRA )

FOOD BIOTECHNOLOGY FERMENTATION, BATCH AND CONTINUOUS FERMENTATION SOLID STATE FERMENTATION FERMENTOR DESIGN PRESENTED BY N.INDRA . FERMENTATION Fermentation is the oldest form of biotechnology, essentially consisting of transformation of the simple raw materials into value added amazing range of products by utilizing the growth of microorganism. The basic purpose of micro organisms to break down the organic compounds is to get energy for their metabolic process. Some fermented products BATCH FERMENTATION A batch fermentation is regarded as a closed system. The sterile nutrient culture medium in the bioreactor is inoculated…
Industrial Fermentation Process ( SAIFUL IRWAN ZUBAIRI )

LECTURE NOTES 02/08 “INDUSTRIAL FERMENTATION PROCESS” SAIFUL IRWAN ZUBAIRI PMIFT, Grad B.E.M. Eng. (Chemical-Bioprocess) (Hons.), UTM Eng. (Bioprocess), UTM ROOM NO.: 2166, CHEMISTRY BUILDING, TEL. (OFF.): 03-89215828, FOOD SCIENCE PROGRAMME, CENTRE OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY, UKM BANGI, SELANGOR 28 MAY 2008 SUB-TOPIC: FOOD CONVERSION AND MANUFACTURING Cooling and Freezing process. Concentration & Dehydration: Concentration, Spray Drying & Vacuum Drying process. Industrial Fermentation process. Irradiation Process. Homogenization Process. Wet and Dry Mixing process. Transport and Conveying process. Industrial Fermentation Fermentation has many important uses in industry. Though the word…
Fermentation Technology Sample Question Paper

Q.1) (a) Answer any THREE questions a) Name four types of yeast. State use of each in food industry. b) Define Fermentation? State its four applications in food industry. c) What is Active dry yeast? State its four advantages. d) Describe the procedure of estimation of specific gravity of beer. Q.1) (b) Answer any ONE questions a) Describe the manufacturing process of Red wine along with flow chart. b) Draw a neat labeled diagram of submerged fermenter and describe its construction. Q.2) Answer any FOUR questions 16 Marks a) Which…
Fermentation as a Method of Food Processing ( Peter Sahlin )

Contents BACKGROUND INTRODUCTION DEFINITION OF FERMENTED FOOD CLASSIFICATION OF FERMENTED FOODS BENEFITS OF FERMENTING FOOD MICROFLORA IN FERMENTED FOODS NUTRITIONAL VALUE OF FERMENTED FOODS Proteins Vitamins Minerals HEALTH EFFECTS OF FERMENTED FOODS Probiotic effect Flatulence reducing effect Anticholesterolemic effect Effect on transit time, bowel function and glycemic index Anticancerogenic effect Immunoactive effects FOOD SAFETY ASPECTS OF FERMENTED FOODS Effect of fermentation on pathogenic organisms Toxins and toxin producing organisms in fermented foods Production of antimicrobial substances PRESENT STUDY MATERIALS AND METHODS Materials Methods Design of E. coli experiments RESULTS AND…
Fermentation & Cellular Respiration

As you can see from the diagram above, the hydrolysis of ATP to ADP (adenosine diphosphate) and inorganic phosphate (Pi) is exergonic and thus releases energy which cells can use to do any number of things. Once hydrolyzed, ATP can be regenerated from ADP and Pi endergonic and thus requires energy. The energy needed to regenerate ATP is obtained from “food”, whatever that may be.The food we eat is first digested by enzymes as you learned in the previous lab. Once the polymers in your food (e.g., polysaccharides, triglycerides, protein)…
Fermentation ANOVA

Fermentation ANOVA

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