1. The mechanism of heat transfer during Daqu fermentation based on heat balance modeling.
- Author
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ZHAO Yujie, JIN Guangyuan, TANG Qunyong, WU Jianfeng, and XU Yan
- Subjects
TEMPERATURE control ,ATMOSPHERIC temperature ,MODERNIZATION (Social science) ,HEAT transfer ,FERMENTATION ,SOLID-state fermentation ,AIR flow - Abstract
Chinese Baijiu industry is undergoing industrial modernization. However, the key processes including Daqu processing are directly modified based on empirical knowledge, and the lack of engineering mechanisms lead to the inability of rational design. Here, this study quantitatively analyzed the heat generation and flow during Daqu solid-state fermentation, tracked and recorded the parameters during Daqu processing, simplified the biochemical reactions of the fermentation process, and built a Daqu heat balance model. Through the model, the heat generated during the whole fermentation process was transferred outside of the system through three ways: Water evaporation (54. 22% ), conduction of wall and air flow (42. 00% ), and air temperature rising ( < 1% ). The remaining heat (3. 77% ) was the cumulative heat, which was positively correlated with the temperature rise of the Daqu ( R² =0.85). It was verified that the average error of the model for the temperature change of dacquoise was 5. 05% with R² = 0. 94. Based on the model, the effect of regulating moisture parameters on the temperature of Daqu was explored, which showed the importance of moisture control for regulating the temperature during Daqu preparation. Through the preliminary exploration of the feasibility of regulating and optimizing the future production of Daqu from the perspective of mathematical modeling, the results of the study can provide theoretical support for the construction of modern fermentation process. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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