Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions

• Authors: Marta Major-Godlewska , Marcelina Bitenc , Joanna Karcz
• Languages of publication: EN

Abstracts

EN

The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted for different time periods (from 1 h up to 144 h) at given fluid temperature. On the basis of the obtained data, rheological characteristics of the aqueous solution of baker’s yeast suspensions without and with nutrients of different sucrose or honey concentration were identified and mathematically described.

Keywords

EN

rheological properties; baker’s yeast suspension

• Publisher: De Gruyter Open
• Journal: Polish Journal of Chemical Technology
• Year: 2015
• Volume: 17
• Issue: 3
• Pages: 110-117

Dates

published

1 - 9 - 2015

online

19 - 9 - 2015

Contributors

author

Marta Major-Godlewska

• West Pomeranian University of Technology, Szczecin, Department of Chemical Engineering, al. Piastów 42, PL–71 065 Szczecin, Poland

author

Marcelina Bitenc

• West Pomeranian University of Technology, Szczecin, Department of Chemical Engineering, al. Piastów 42, PL–71 065 Szczecin, Poland

author

Joanna Karcz

• West Pomeranian University of Technology, Szczecin, Department of Chemical Engineering, al. Piastów 42, PL–71 065 Szczecin, Poland

References

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Identifiers

DOI

10.1515/pjct-2015-0058