Heat and mass transfer effects in static solid–substrate fermentations: Design of fermentation chambers

Abstract

An experimental device was constructed to allow nearly simultaneous measurements to be made on temperature and gas composition at different depths in a solid-substrate fermentation bed. The time-dependent values of temperature, mol % O(2) and mol % CO(2) were measured at five positions in beds 6.35 cm (2.5 in.) deep. With a tempeh fermentation (Rhiopus oligosporus growing on soybeans) the temperature gradient could be as steep as 3 degrees C/cm during active mold growth and concentration of CO(2) could reach 21 vol. % in the bottom layer.