高温大曲制曲工艺在改造升级时,采用架子曲生产方式下顶温下降且维持困难,而现有控温策略仅考虑散热角度,无法满足生产要求。该研究从产热角度解析大曲升温机理,在20 L固态发酵体系,探讨通气(50、100、200 L/h)对大曲发酵产热的调控效果。基于曲房热量平衡模型,基于COMSOL平台构建虚拟仿真,实现了大曲发酵的热量变化可视化。通过实验室培养箱制曲实验,对照组顶温52.23 ℃,通气50 L/h组顶温53.63 ℃,上升2.68%,通气100 L/h组顶温53.90 ℃,上升3.20%,通气200 L/h组顶温48.10 ℃,下降7.91%。经验证,对照组虚拟仿真效果较好,平均相对误差2.93%,相关系数R2=0.97。而实验组仿真效果变差,证明了通气操作影响到了微生物代谢产热。研究基于虚拟仿真,结合散热和产热两个角度探讨了大曲温度的调控策略,证明了虚拟仿真技术在调控优化大曲发酵工艺方面具有应用前景,结论可为推进曲房固态发酵过程控制与优化提供参考。
High-temperature Daqu fermentation process is undergoing process upgrading, however using the shelf Daqu incubation leads to the drop of peak temperature and its maintenance.The existing temperature control strategy is not sufficient considering the heat dissipation only.We analyzed the mechanism of Daqu temperature from the perspective of heat production, and explored the effect of aeration (50, 100, and 200 L/h) on the heat production of Daqu fermentation in a 20 L fermentation system. Based on the heat balance, the heat of Daqu fermentation was visualized by constructing a virtual simulation through COMSOL platform.The lab-scale Daqu fermentation experiments were carried out, and the peak temperature of control group was 52.23 ℃, the peak temperature of 50 L/h group was 53.63 ℃ with an increase of 2.68%, the peak temperature of 100 L/h group was 53.90 ℃ with an increase of 3.20%, and the peak temperature of 200 L/h group was 48.10 ℃ with a decrease of 7.91%.The virtual simulation of control group was verified to have a better effect with a mean relative error of 2.93% and a correlation coefficient of R2 (0.97).The simulation became worse in the experimental group, proving that the aeration operation affected the Daqu fermentation heat accumulation.Based on the virtual simulation, the regulation strategy of Daqu temperature was discussed in combination with the two perspectives of heat dissipation and heat production, which proved that the virtual simulation technology has application prospect in the regulation and optimization of Daqu fermentation.The study provides a reference for process control and optimization of traditional Daqu solid-state fermentation.
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