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

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 % O2 and mol % CO2 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°C/cm during active mold growth and concentration of CO2 could reach 21 vol. % in the bottom layer.

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