Normand Anthony Mensour

Mass Transfer Characteristics of Immobilized Cells Used in Fermentation Processes

ABSTRACT: There is great commercial interest in using immobilized cells for fermented beverage processes. The process advantages offered by immobilized cells are numerous, but an understanding of the mass transfer characteristics of a given system is needed in order to achieve efficient processes and high quality products. This is especially important in the food and beverage industry where fermentation products contribute to the flavor and aroma of the final product. The fundamental principles of mass transfer in immobilized cell systems are covered in this review. An overview of the current research efforts focused on external and internal mass transfer characteristics of immobilized cells used in fermentation processes is presented. Methods for measuring substrate diffusivities within immobilization matrices and areas requiring further research are discussed.