论文信息 - Characteristics of mechanically disrupted bakers' yeast in relation to its separation in industrial centrifuges

Characteristics of mechanically disrupted bakers' yeast in relation to its separation in industrial centrifuges

The viscosity, density, and sedimentation characteristics of suspensions of whole and mechanically disrupted yeast cells were measured. Mechanical disruption increases the suspension viscosity and its non‐Newtonian behavior. Experiments showed a good correlation between laboratory‐ and industrial‐scale centrifugation results.

[1] E. Barnea,et al. A generalized approach to the fluid dynamics of particulate systems: Part 1. General correlation for fluidization and sedimentation in solid multiparticle systems , 1973 .

[2] Theodore P. Labuza,et al. Engineering factors in single‐cell protein production. I. Fluid properties and concentration of yeast by evaporation , 1970 .

[3] Peter Dunnill,et al. Investigation of the unit operations involved in the continuous flow isolation of β‐galactosidase from Escherichia coli , 1978 .

[4] P Dunnill,et al. The effect of controlled feeding of glycerol on β‐galactosidase production by Escherichia coli in batch culture , 1973, Biotechnology and bioengineering.

[5] C. Ballou,et al. Structure of the linkage region between the polysaccharide and protein parts of Saccharomyces cerevisiae mannan. , 1974, The Journal of biological chemistry.

[6] M. Lilly,et al. The clarification of mechanically disrupted yeast suspensions by rotary vacuum precoat riltration , 1973 .