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Optimization of baker's yeast drying in industrial continuous fluidized bed dryer

Paper ID Volume ID Publish Year Pages File Format Full-Text
19167 43047 2012 6 PDF Available
Title
Optimization of baker's yeast drying in industrial continuous fluidized bed dryer
Abstract

Instant active dry baker's yeast is a well-known product widely used for leavening of bread, produced by fermentation, and usually dried by hot air to 94–96% dry matter content. Multi-stage fluidized bed drying process is a commercial effective method for yeast drying. In this work, optimum operating parameters of an industrial continuous fluidized bed dryer for the production of instant active dry yeast were investigated. The dryer contained four zones separated with moving weirs. The operating conditions such as temperature, loading rate of compressed yeast granules, and hot air humidity had direct effects on both yeast activity and viability. The most important factors that affected the quality of the product were loading rate and the operational temperature in each zone on the bed. Optimization was performed for three loading rates of the feed to the dryer, using response surface methodology for the experimental design. The most significant factor was shown to be the loading rate with mean fermentation activity values of 620, 652, and 646 cm3 CO2/h for 300, 350, and 400 kg/h loading rates, respectively. The data analysis resulted in an optimal operating point at a loading rate of 350 kg/h and temperatures of zones 1, 2, 3, and 4 controlled at 33, 31, 31, and 29 °C, respectively. The best activity value was predicted as 668 ± 18 cm3 CO2/h, and confirmation experiments resulted in 660 ± 10 cm3 CO2/h. At the same operating point, the average viability of the cells was predicted as 74.8 ± 3.7% and confirmed as 76.4 ± 0.6%. Compared with the normal operating conditions at the plant, the optimization resulted in more than 12% and 27% improvement in the yeast activity and viability, respectively.

Research highlights▶ Importance of operating parameters in multi-stage industrial fluidized-bed dryer. ▶ Obtaining high activity of instant active baker's yeast up to 660 cm3 CO2/h. ▶ High cell viability up to 76% by optimization of operating parameters of dryer. ▶ The zones temperatures of dryer should be controlled well. ▶ The quality of the commercial yeast depend on the loading rate of the dryer.

Keywords
Baker's yeast; Drying; Continuous fluidized bed dryer; Optimization; Saccharomyces cerevisiae
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 1, January 2012, Pages 52–57
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us