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

Bryjak, M. and Meissner, W. Concentration of Baker's Yeast Suspension by Means of Membrane Enhanced Drying { Rheological Approach Chemical Papers, Vol.57, No. 1, 2003, 11-15

Document type: Článok z časopisu / Journal Article
Collection: Chemical papers  

Author(s) Bryjak, M.
Meissner, W.
Title Concentration of Baker's Yeast Suspension by Means of Membrane Enhanced Drying { Rheological Approach
Journal name Chemical Papers
Publication date 2003
Year available 2003
Volume number 57
Issue number 1
ISSN 0366-6352
Start page 11
End page 15
Place of publication Poland
Publisher Versita
Collection year 2003
Language english
Subject 250000 Chemical Sciences
250500 Macromolecular Chemistry
Abstract/Summary 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.
 
 
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