Food and Fermentation Industries >

2024 , Vol. 50 >Issue 14: 18 - 25

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038941

The mechanism of heat transfer during Daqu fermentation based on heat balance modeling

  • ZHAO Yujie ,
  • JIN Guangyuan ,
  • TANG Qunyong ,
  • WU Jianfeng ,
  • XU Yan
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, Jiangnan University, Wuxi 214122, China)
    2(Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China)
    3(Jiangsu King′s Luck Brewery Joint-Stock Co.Ltd, Lianshui 223400, China)

Received date: 2024-02-23

  Revised date: 2024-04-03

  Online published: 2024-08-02

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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.

Key words： solid-state fermentation; Chinese Baijiu; mathematical modeling; fermentation heat; Daqu temperature; heat balance

Cite this article

ZHAO Yujie , JIN Guangyuan , TANG Qunyong , WU Jianfeng , XU Yan . The mechanism of heat transfer during Daqu fermentation based on heat balance modeling[J]. Food and Fermentation Industries, 2024 , 50(14) : 18 -25 . DOI: 10.13995/j.cnki.11-1802/ts.038941

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