The food sector related to agriculture and land use is a major nexus of greenhouse gas (GHG) emissions. Previous studies estimated regional and global emissions, or provided spatial details but for sub-sectors using different methodologies. This study takes the next step forward by providing spatially explicit production-and consumption-based GHG emissions worldwide from plant-and animal-based human food in circa 2010 with a model-data integration approach that ensures full consistency between sub-sectors. Global GHG emissions from the production of food is 17,150 ± 1,760 Tg CO 2 eq/yr, to which the production of animal-based, including livestock feed, contributes 58%, the production of plant-based foods contributes 29%, and the remaining 13% of emissions are caused by other utilizations. Emissions from farmland management activities (38%) and land-use change (30%) are major contributors to total emissions. Rice (12%) and beef (27%) are the largest contributing plant-and animal-based commodities. South and Southeast Asia and South America are the largest emitting regions of production-based emissions.
Fermenter is a vessel that maintains optimum environment for the development of significant microorganism used in large scale fermentation process and the commercial production of products like Alcoholic beverages, Enzymes, Antibiotics, Organic acids etc. The fermenter aims to produce biological product like vaccines and hormones, it is necessary to monitor and control the different parameters like external and internal mass transfer, heat transfer, fluid velocity, shear stress, agitation speed, aeration rate, cooling rate or heating intensity, and the feeding rate, nutrients, base or acid valve. Fermentation in the fermenter are accomplished in several configuration and these simple configurations are batch, fed-batch and continuous fermentation process. Fermentation process is carried out in small or large size fermenter depending on product quantity. The selection of the suitable process depends on the fermentation kinetics, type of microorganism used and process economic aspects. Improved modelling tools, reactor operation and reactor design in bioreactor is because of mass transfer behavior and it is important for reaction rate maximizing, throughput rates optimization and cost minimizing. The fermenter design, fermentation process, types of the fermenter that are used in industries and heat and mass transfer in fermenter is discussed.
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