Flocculation of yeast cells occurs during the fermentation of beer. Partway through the fermentation the cells become flocculent and start to form flocs. If the environmental conditions, such as medium composition and fluid velocities in the tank, are optimal, the flocs will grow in size large enoug
Modeling and Measurement of Yeast Flocculation
β Scribed by Robert H. Davis; Thomas P. Hunt
- Book ID
- 112014540
- Publisher
- American Institute of Chemical Engineers
- Year
- 1986
- Tongue
- English
- Weight
- 826 KB
- Volume
- 2
- Category
- Article
- ISSN
- 8756-7938
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The ability of yeast to flocculate is important in different separation processes, especially in the beer industry. Because of the regulation purposes, there is a need for online monitoring. With the presented measuring set-up, consisting of a peristaltic pump, a photometer, and a computer, it is po
The separation of yeast at the tnd of a beer fermentation depends on the ability of the yeast to become flocculent, form floes and sediment to the bottom of the fermenter. To monitor these processes an on-line method has been developed. With the instrument, a Photometric Dispersion Analyser, it is p
The diffusion of small molecules (sugars and alcohols) through a dense layer of flocculating yeast has been studied and compared to the theorical value calculated from parameters such as porosity and yeast density. Lactose, ethanol and methanol were chosen as model molecules. In comparison with wate