Engineering factors in single‐cell protein production. I. Fluid properties and concentration of yeast by evaporation

Theodore P. Labuza, Daniel Barrera Santos, Robert N. Roop

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

Abstract

The processing of fermentor‐grown, edible yeast involves the removal of water. This can be accomplished through concentration followed by drum or spray drying. This study presents the essential physical properties of yeast solutions necessary for calculation of production economics. In addition, our initial studies of vacuum concentration show that some of the cell leakage necessary for good drying characteristics occurs. The residence time during concentration is also sufficient, to yield 1‐2 log cycles of kill which are mandatory since the final product, should contain no viable cells.

Original languageEnglish (US)
Pages (from-to)123-134
Number of pages12
JournalBiotechnology and bioengineering
Volume12
Issue number1
DOIs
StatePublished - Jan 1970

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