The Jetcutter Technology

Pruesse, Ulf; Vorlop, Klaus‐Dieter

doi:10.1007/978-94-017-1638-3_16

Cited by 11 publications

(4 citation statements)

References 6 publications

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“…They also provide higher cell concentrations and better cell retention in comparison with preformed firm carriers. In addition, several new techniques (such as jet cutter technology and vibration technology) 130,131 for cell immobilisation in porous matrices allow for large (industrial)-scale production of gel particles. Laboratory-and semi-pilot-scale bioreactor systems were developed with alginate microbeads (0.8 mm in diameter) and lens-shaped PVA particles (LentiKats  ) as carriers for yeast cells.…”

Section: Towards Ict Applications In Primary Beer Fermentationmentioning

confidence: 99%

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Willaert

Nedović

2006

J of Chemical Tech & Biotech

117

102

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Immobilised cells are increasingly being used in bio-industries and may also have benefits for the brewing industry. The major challenge to applying this technology successfully in breweries is focused on the main fermentation in combination with the secondary fermentation. In particular, the control and fine-tuning of the flavour profile during the main fermentation require further investigation. In this review, the influence of immobilised cell technology on the production of the flavour-active compounds (i.e. higher alcohols, esters and vicinal diketones) is discussed. Control strategies that are based on the manipulation of parameters during fermentation such as temperature, feed volume, wort gravity, wort composition and aeration are explained. Finally, bioreactor configurations that may facilitate immobilised cells in performing the primary fermentation are evaluated.

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Section: Towards Ict Applications In Primary Beer Fermentationmentioning

confidence: 99%

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Willaert

Nedović

2006

J of Chemical Tech & Biotech

117

102

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“…Alginate microspheres have been fabricated using various approaches such as microfluidic-based fabrication [5,6], mechanical dispersion [7], electrostatic spraying [8], jet cutting [9], spinning disk atomization [10], and ink jetting [11] to name a few. Thus far, all the above approaches are still limited by their scale-up production potential and/or size variation of fabrication microsphere.…”

Section: Introductionmentioning

confidence: 99%

Alginate microsphere fabrication using bipolar wave-based drop-on-demand jetting

Herran

Huang

2012

Journal of Manufacturing Processes

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Scale-up microsphere fabrication with controllable microsphere size has always been an exciting manufacturing challenge. The objective of this study is to experimentally study the effects of material properties and operating conditions on the formability of alginate microspheres and the microsphere size during drop-on-demand (DOD)-based single nozzle jetting. Alginate microspheres have been fabricated using bipolar wave-based drop-on-demand jetting, and its formability and size have been studied especially as a function of sodium alginate and calcium chloride concentrations, voltage rise/fall times, dwell and echo times, excitation voltage amplitudes, and frequency. It is found that 1) the formability is sensitive to the sodium alginate and calcium chloride concentrations, dwell and echo voltages, and voltage dwell time; and the formability decreases with the sodium alginate concentration but increases with the calcium chloride concentration, dwell and echo voltages, and voltage dwell time; 2) the size is not sensitive to the sodium alginate and calcium chloride concentrations but increases first with the dwell time and then decreases; and 3) the size increases with the dwell and absolute echo voltage amplitudes.

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“…Dispersion of a liquid fluid into droplets, which are afterwards solidified by physical or chemical means, is one of the major means of solid beads formation. Despite the emulsification (Neufeld and Poncelet 2004), the main technologies for fluid dispersion into droplets are coaxial air-flow-enhanced dropping (Anilkumar et al 2001), electrostatic-enhanced dropping (Manojlovic et al 2006), vibration (Heinzen et al 2004), atomization by a rotating disk or rotating nozzles (Ogbonna 2004), and JetCutter (Prusse and Vorlop 2004). Four of these technologies, the coaxial air flow, electrostatic, vibration, and JetCutter technology, were used for bead production in this experiment ( Fig.…”

Section: Bioencapsulationmentioning

confidence: 99%

Immobilization of Microbial Cells in Food Fermentation Processes

Kosseva

2010

Food Bioprocess Technol

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The purpose of this review is to emphasize existing trends and recent advances in the application of immobilized cell technology so as to implement some innovations in food industry associated with processing, preservation, and storage of the products based on the food safety issues. Attention is focused on the engineering aspects of the immobilized cell techniques with emphasis on the mass-balance-based mathematical modeling of the system. Some aspects of models for safety, quality, and competitiveness of the food processing sector are also presented. Ultimately, development of products with novel properties within the alcoholic beverages, meat processing/ preservation, manufacture of cheese and bread, sweeteners and pigments, as well as nutraceuticals is also addressed. Nomenclature a Specific area of the gel particles (m −1 ) A Area of the particles (m 2 ) Bi Biot number Bi=(K L ×L)/D C Molar concentration (kmolm −3 ) D Diffusivity (m 2 s −1 ) G Mass concentration of immobilized biocatalyst (kgm −3 ) G p Dimensionless inhibition parameter, G p =gh 2 /D s k Rate constant of reaction (kmol −2 m 6 s −1 ) K L Mass-transfer coefficient (ms −1 ) K P Inhibition constant (kmol m 3 ) K S Constant in Monod equation (kmol m 3 ) l Size of gel particle (m) L Dimensionless number, L=l×a R d Ratio of product to substrate diffusivities, R d =D p /D s t Time (s) T Dimensionless time, T=D s t/l 2 V Volume of broth (m 3 ) x Spatial coordinate (m) X Biomass concentration (kgm −3 ) in stationery phaseGreek symbols β Productivity constant (h −1 ) γ Inhibition constant (h −1 ) ηDegree of substrate to product conversion, η= C p∞ (C s∞ +C p∞ ) μSpecific growth rate of bacteria (s −1 ) Ф 2 Thiele modulus, Ф 2 =kl 2 [C p∞ 0 +C s∞ 0 ] 2 /D s Subscripts P Related to the product S Related to the substrate to related to a quantity for the bulk liquid phase max Denotes the maximum specific growth rate Superscript 0 Denotes an initial value

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The Jetcutter Technology

Cited by 11 publications

References 6 publications

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Primary beer fermentation by immobilised yeast—a review on flavour formation and control strategies

Alginate microsphere fabrication using bipolar wave-based drop-on-demand jetting

Immobilization of Microbial Cells in Food Fermentation Processes

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