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2015 | 17 | 3 | 110-117
Tytuł artykułu

Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted for different time periods (from 1 h up to 144 h) at given fluid temperature. On the basis of the obtained data, rheological characteristics of the aqueous solution of baker’s yeast suspensions without and with nutrients of different sucrose or honey concentration were identified and mathematically described.
Wydawca

Rocznik
Tom
17
Numer
3
Strony
110-117
Opis fizyczny
Daty
wydano
2015-09-01
online
2015-09-19
Twórcy
  • West Pomeranian University of Technology, Szczecin, Department of Chemical Engineering, al. Piastów 42, PL–71 065 Szczecin, Poland, mmajor@zut.edu.pl
  • West Pomeranian University of Technology, Szczecin, Department of Chemical Engineering, al. Piastów 42, PL–71 065 Szczecin, Poland
autor
  • West Pomeranian University of Technology, Szczecin, Department of Chemical Engineering, al. Piastów 42, PL–71 065 Szczecin, Poland
Bibliografia
  • 1. Sato, A.C.K., Perrechil, F.A. & Cunha, R.L. (2013). Rheological behaviour of suspensions dispersed in non-Newtonian matrix. Appl. Rheol. 23, 4, 45397 (10 pages). DOI: 10.3933/ApplRheol-23-45397.[WoS]
  • 2. Pereira de Oliveira, L.A., Castro Gomes, J.P. & Nepomuceno, M.C.S. (2013). The influence of wastes materials on the rheology of rendering mortars. Appl. Rheol. 23, 1, 15505 (11 pages). DOI: 10.3933/ApplRheol-23-15505.[WoS][Crossref]
  • 3. Klein, J., Maia, J., Vicente, A. A., Domingues, L., Teixeira, A.J. & Jurascik, M. (2005). Relationships Between Hydrodynamics and Rheology of Flocculating Yeast Suspensions in a High-Cell-Density Airlift Bioreactor. Biotech. Bioeng. 89, 393–399. DOI: 10.1002/bit.20335.[Crossref]
  • 4. Yu, L., Wang, H., Wang, L. & Bai, F.W. (2010). Rheological property of self-flocculating yeast suspension. Biochem. Eng. J. 52, 50–54. DOI: 10.1016/j.bej.2010.07.003.[WoS][Crossref]
  • 5. Charles, M. (1978). Technical aspects of the rheological properties of microbial cultures. Adv. Biochem. Eng./Biotech. 8, 1–62. DOI:10.1007/3-540-08557-2_1.[Crossref]
  • 6. Reuss, M., Josić, D., Popović, M. & Bronn, W.K. (1979). Viscosity of Yeast Suspensions. Eur. J. Appl. Microbiol. Biotechnol. 8, 167–175. DOI: 10.1007/BF00506180.[Crossref]
  • 7. EI-Temtamy, S., Farahat, L., Nour el-din, A. & Gaber A. (1982). Non-Newtonian Behaviour of Yeast Suspensions. Eur. J. Appl. Microbiol. Biotechnol. 15, 156–160. DOI: 10.1007/BF00511240.[Crossref]
  • 8. Speers, R.A., Durance, T.D., Tung, M.A. & Tou, J. (1993). Colloidal Properties of Flocculent and Nonflocculent Brewing Yeast Suspensions. Biotechnol. Prog. 9, 267–272. DOI: 10.1021/bp00021a005.[Crossref]
  • 9. Mancini, M. & Moresi, M. (2000). Rheological behaviour of baker’s yeast suspensions. J. Food Eng. 44, 225–231. DOI: 10.1016/S0260-8774(00)00030-3.[Crossref]
  • 10. Ferguson, J. & Kembłowski, Z. (1991). Appl. Fluid Rheol3. Cambridge, Elsevier Science Publishers Ltd.
  • 11. Perry’s Chemical Engineer’ Handbook. (1984). McGraw – Hill.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.-psjd-doi-10_1515_pjct-2015-0058
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