TY - JOUR
T1 - Engineering factors in single‐cell protein production. I. Fluid properties and concentration of yeast by evaporation
AU - Labuza, Theodore P.
AU - Santos, Daniel Barrera
AU - Roop, Robert N.
PY - 1970/1
Y1 - 1970/1
N2 - 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.
AB - 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.
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U2 - 10.1002/bit.260120110
DO - 10.1002/bit.260120110
M3 - Article
AN - SCOPUS:84990461374
SN - 0006-3592
VL - 12
SP - 123
EP - 134
JO - Biotechnology and bioengineering
JF - Biotechnology and bioengineering
IS - 1
ER -