✦ LIBER ✦
Characteristics of mechanically disrupted bakers' yeast in relation to its separation in industrial centrifuges
✍ Scribed by F. G. Mosqueira; J. J. Higgins; P. Dunnill; M. D. Lilly
- Publisher
- John Wiley and Sons
- Year
- 1981
- Tongue
- English
- Weight
- 461 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0006-3592
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
The viscosity, density, and sedimentation characteristics of suspensions of whole and mechanically disrupted yeast cells were measured. Mechanical disruption increases the suspension viscosity and its non‐Newtonian behavior. Experiments showed a good correlation between laboratory‐ and industrial‐scale centrifugation results.