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Drying Kinetics of Brewer's Yeast (Saccharomyces cerevisiae)
KTH, School of Chemical Science and Engineering (CHE), Chemical Engineering and Technology, Transport Phenomena. (Drying)
Faculty of Chemical Engineering, National University of Engineering (UNI), Managua, Nicaragua.
KTH, School of Chemical Science and Engineering (CHE), Chemical Engineering and Technology, Transport Phenomena. (Drying)
2006 (Spanish)In: Nexo, ISSN 1818-6742, Vol. 19, no 1, 49-56 p.Article in journal (Refereed) Published
Abstract [en]

In this work, the drying kinetics of the brewer's yeast was studied taking into account the shrinkage effect. The experimental data were obtained using three different temperatures. The volumetric and thickness shrinkage was evaluated by direct measurement. It was found that yeast shrinkage is almost isotropic and has a considerable effect on the drying rate. In addition, during the drying the yeast shows only one falling rate period and does not exhibit a characteristic drying curve.

Place, publisher, year, edition, pages
Managua, Nicaragua: National University of Engineering (UNI) , 2006. Vol. 19, no 1, 49-56 p.
Keyword [en]
Characteristic drying curve; Drying; Shrinkage; Yeast
National Category
Chemical Engineering
Identifiers
URN: urn:nbn:se:kth:diva-85456OAI: oai:DiVA.org:kth-85456DiVA: diva2:499828
Note
QC 20120305Available from: 2012-02-13 Created: 2012-02-13 Last updated: 2012-03-05Bibliographically approved

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http://www.doaj.org/doaj?func=abstract&id=394169&recNo=7&toc=1&uiLanguage=en

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