Study on the rheological properties of Baker's yeast suspension

• Autorzy: Solecki M. , Heim A. , Owczarz P. , Kilbey G. , Delia M. L. , Frances C.
• Konferencja: Third International Conference on Engineering Rheology, ICER 2005
• Języki publikacji: EN

Abstrakty

EN

Rheological properties of a suspension of baker's yeast Saccharomyces cerevisiae at the concentration ranging from 0.002 to 0.17g d.w./cm3 were investigated. Flow curves were determined at the temperature 4oC by means of cylindrical rotary one- and double-gap rheometers and a capillary rheometer. A significant effect of an increasing concentration of microorganisms on the growth of apparent viscosity of the suspension was reported. At lower concentrations and shear rates, significant discrepancies were often observed between properties determined by rheometers of different constructions and sizes. This follows from different properties of particular devices that are revealed especially near the limiting measuring ranges. For very small shear rates yield stresses were observed. Results of mathematical modeling and a complete analysis of results show that the yeast suspension has the properties of Newtonian liquids.

Słowa kluczowe

EN

yeast suspension; rheological properties; measuring method; measuring methodology

PL

metoda pomiaru; właściwości reologiczne; drożdże

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: International Journal of Applied Mechanics and Engineering
• Rocznik: 2005
• Tom: Vol. 10, no spec
• Strony: 137--142
• Opis fizyczny: Bibliogr. 5 poz., tab., wykr.

Twórcy

autor

Solecki M.

• Department of Process Equipment, Technical University of Lodz ul. Wolczanska 213, 93-005 Lodz, POLAND

autor

Heim A.

• Department of Process Equipment, Technical University of Lodz ul. Wolczanska 213, 93-005 Lodz, POLAND

autor

Owczarz P.

• Department of Process Equipment, Technical University of Lodz ul. Wolczanska 213, 93-005 Lodz, POLAND

autor

Kilbey G.

• Laboratoire de Genie Chimique UMR CNRS 5503 - ENSIACET 5 rue Paulin Talabot, BP 1301, 31106 Touloues Cedex 01, FRANCE

autor

Delia M. L.

• Laboratoire de Genie Chimique UMR CNRS 5503 - ENSIACET 5 rue Paulin Talabot, BP 1301, 31106 Touloues Cedex 01, FRANCE

autor

Frances C.

• Laboratoire de Genie Chimique UMR CNRS 5503 - ENSIACET 5 rue Paulin Talabot, BP 1301, 31106 Touloues Cedex 01, FRANCE

Bibliografia

• [1] Allen D.G. and Robinson C.W. (1990): Measurement of rheological properties of filamentous fermentation broths. Chem. Eng. Sci., vol.45, No.l, pp.37-48.
• [2] Heim A., Owczarz P. and Solecki M. (2004): Influence of the yeast disintegration on rheological properties of suspension of microorganisms (in Polish). - Inz. Ap. Chem., vol.43, No.3s, pp. 66-67.
• [3] Heim A. and Solecki M. (1998): Disintegration of microorganisms in a circulating bed of balls. - World Congress Particle Technology 3, Brighton (UK), p. 10.
• [4] Heim A. and Solecki M. (1999): Disintegration of microorganisms in bead mill with a multi-disc impeller. - Po Tech., vol. 105, pp.390-396.
• [5] Limon-Lason J., Hoare M., Orsbom C.B., Doyle D.J. and Dunnill P. (1979): Reactor properties of a high-speed mill for microbial cell rupture. - Biotech. Bioeng., vol.21, pp.745-774.