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Concentration of Baker's Yeast Suspension by Means of Membrane Enhanced Drying { Rheological Approach

M. Bryjak and W. Meissner

Institute of Organic and Polymer Technology, Wroclaw University of Technology, PL-50 360 Wroclaw

 

E-mail: bryjak@novell.itn.pwr.wroc.pl

Received: 27 March 2002

Abstract: This paper relates e ectiveness of membrane enhanced drying process to rheology of yeast suspension. It describes relations of suspension viscosity with respect to the cell concentration, temperature, and shear rate. The collected data prove that the rheological behaviour is very complicated and depends on the three variables studied. It is demonstrated that transition from shear-thinning to shear-thickening phenomenon is mostly temperature-controlled and attributed to highly concentrated suspension only. At 30ºC, a suspension with unexpectedly low viscosity was found which triggered the search for process parameters that allow keeping low values of suspension viscosity.

Full paper in Portable Document Format: 571a11.pdf

 

Chemical Papers 57 (1) 11–15 (2003)

Thursday, November 14, 2019

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