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Effect of some process parameters on production of active dry baker's yeast.

Srinivasa Rao, P. N. and Basappa, S. C. and Lewis, Y. S. and Ramanathan, P. K. (1983) Effect of some process parameters on production of active dry baker's yeast. Journal of Food Science and Technology, 20 (4). 171-173, 11 ref..

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Abstract

Effect of fermentation time, number of stages of cultivation, and drying conditions on production of active dry yeast (ADY) was studied in (i) 2-5 and (ii) 25 kg batches. Harvesting yeast after fermentation for 20 h in (i) and 22 h in (ii) and growing in 4 stages were sufficient to obtain ADY. After separating the broth in a nozzle centrifuge, conditioning of the cream in 3% sugar for 10 h gave added benefits. Of the drying methods studied (cross flow, truck drier, batch through-flow drier and fluidized bed drier), the batch through-flow drier was found suitable for small-scale operations, and fluidized bed with an operating temp. of 45 degree C was optimum for large-scale drying.

Item Type: Article
Uncontrolled Keywords: DRYING-; bakers yeasts, drying of active; YEASTS-BAKERS
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 05:00
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6478

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