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Heat evolution in solid state fermentation of apple pomace

Production de chaleur au cours de la fermentation de pulpe de pomme en milieu solide

Evolución del color en la fermentation de orujos de manzana

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Summary

The heat evolution in the solid state fermentation of apple pomace to produce ethanol was measured by means of an adiabatic system. The average rate of heat evolution in the fermentation system was 669 cal (2.8 kJ)/kg/h. The total amount of heat generated was 12.4 kcal (52.1 kJ)/kg of apple pomace fermented.

Résumé

La chaleur dégagée au cours de la fermentation en milieu solide de la pulpe de pomme pour la production d'éthanol a été mesurée à l'aide d'un système adiabatique. Le taux moyen du dégagement thermique est de 669 cal (2.8 kJ)/kg/h. La quantité totale de chaleur produite est de 12.4 kcal (52.1 kJ)/kg de pulpe fermentée.

Resumen

Se ha medido mediante un sistema adiabático la evolución del calor en la fermentación etanólica de orujos de manzana secos. La media del incremento de calor en el sistema fue de 669 cal (2.8 kJ)/kg/h. El calor total generado en el proceso fue de 12.4 kcal (52.1kJ) por kilo de orujos fermentado.

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Authors and Affiliations

  1. Department of Food Science & Technology, Cornell University, 14456, Geneva, New York, USA

    Y. D. Hang & E. E. Woodams

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  1. Y. D. Hang
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  2. E. E. Woodams
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Hang, Y.D., Woodams, E.E. Heat evolution in solid state fermentation of apple pomace. World J Microbiol Biotechnol 1, 103–106 (1985). https://doi.org/10.1007/BF01748159

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  • DOI: https://doi.org/10.1007/BF01748159

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