基于热量传递的传统固态发酵过程缩小（Scale-down）机理及调控

固态发酵技术因其原料低廉、投资低、过程环保以及丰富的微生物代谢特征的优势，近年受到越来越多的关注。但过程工程学研究的薄弱阻碍了固态发酵的效率与现代化过程控制。多数固态发酵仍采用传统的基于经验的生产方式。为此本研究拟在前期研究的基础上，以传统清香型白酒固态发酵体系为例，通过对传统固态发酵体系过程参数定量认识的基础上建立过程发酵动力学机制，综合以热量传递为核心的动力学模型，构建以热量传递系数（KLQ）为表征的发酵过程缩小（Scale-down）方法。结合相关的物质传递以及生化反应，揭示影响热量传递的关键参数的影响及变化规律，建立一套基于热量传递的固态发酵过程缩小理论。通过在模拟体系中对热量传递进行针对性的调控，建立控制方案，为后续传统固态发酵及相关产业的现代化过程控制提供基础的理论支撑。

Solid-state fermentation has received great attention due to its unique advantages in cheap raw materials, low capital cost, environment-friendly process and rich microbial products. However, the lack of overall engineering aspect study inhibits the productivity and modern process control. Most of the solid-state fermentation still uses traditional processing method based on experience. This study is a continue work of the previous study focusing on the heat transfer mechanism in a traditional light-aroma Baijiu solid-state fermentation system aiming at the complementary of the scale-down method based on heat transfer coefficient (KLQ). We will also establish the complete scale-down theory by revealing the mechanisms of heat transfer, material transfer and biochemical reactions. Through targeted regulation of heat transfer in the scale-down system, we will establish control methods in practice. This study will provide theoretical support for the modernization of traditional solid-state fermentation.