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Details for article 4 of 20 found articles
| Title: |
DETERIORATIVE KINETICS OF BAKER'S YEAST DURING THERMAL DRYING |
| Author: |
Liu, X. D. |
| Appeared in: |
Drying technology |
| Paging: | Volume 17 (1999) nr. 9 pages 1813-1826 |
| Year: |
1999 |
| Contents: |
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 pellels 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 variety 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. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 4 of 20 found articles
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