Deteriorative kinetics of baker's yeast during thermal drying
Journal Article
·
· Drying Technology
An attempt was made to determine the kinetic model, which describes the degradation of activity and viability during thermal drying of baker's yeast. The pellets of baker's yeast were dried under a variety of conditions using a laboratory scale VFB dryer to generate a broad database. The data used in determining the parameters for the kinetic model, such as the average moisture content, temperature as well as the relative activity and viability of baker's yeast were measured under dynamic procedure. The extensive data from the experiments under a variety of conditions enable the model to predict the quality retention of baker's yeast in a rather wide range during thermal drying. The interpretation procedure of raw data was described in detail.
- Research Organization:
- China Agricultural Univ., Beijing (CN)
- OSTI ID:
- 20006217
- Journal Information:
- Drying Technology, Journal Name: Drying Technology Journal Issue: 9 Vol. 17; ISSN DRTEDQ; ISSN 0737-3937
- Country of Publication:
- United States
- Language:
- English
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