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