Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

Area of Science:

• Food Engineering
• Biotechnology
• Microbial Fermentation

Background:

• Solid-state fermentation (SSF) systems involve complex interactions between solid, liquid, and gas phases, with intricate mass and heat transfer mechanisms.
• Traditional Chinese fermented foods like vinegar, soy sauce, and baijiu often rely on empirical knowledge, though automation is increasing.
• A gap exists in in-depth engineering studies for microbial processes in SSF, hindering complete process control.

Purpose of the Study:

• To provide an engineering analysis of the underlying mechanisms in SSF.
• To review advancements in the engineering aspects of traditional Chinese SSF.
• To identify challenges and opportunities for intelligent upgrades and sustainable development.

Main Methods:

• Review of engineering progress in raw material pretreatment for SSF.
• Analysis of process parameter detection techniques in SSF.
• Examination of mathematical model construction and equipment innovation for SSF.

Main Results:

• Progress in engineering aspects of Chinese traditional SSF, including pretreatment, parameter detection, modeling, and equipment.
• Identification of challenges in intelligent upgrades of SSF processes.
• Summary of opportunities presented by scientific and technological advancements.

Conclusions:

• There is a need for enhanced engineering analysis to achieve smart manufacturing and green production in SSF.
• Future development directions focus on intelligent transformation and sustainable practices in the traditional Chinese SSF food industry.
• This review serves as a reference for the intelligent and sustainable development of the SSF food sector.