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.