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Changes in the rheological properties of fermentation media during thermal processing

100%

Kiljanski T., Cywinska U., Iciek J., Nowakowska K.

Biotechnologia

1997

issue 2

145-157

The effect of batch and continuous thermal treatment on the rheological properties of a protein-carbohydrate preparation made from soya flour (a basic component of many fermentation media) was described. Flow curves were determined using the Brabender Rheotron rotation rheometer for shear rates 20 ? 600 s-1 at soya flour concentration equal to 5 and 10%. The dependence of the suspension Newtonian viscosity on the temperature and time was described by empirical formulan. An interpretation of the results was proposed on the basis of hydration and dehydration of protein-starch structures of the preparation and the degradation of protein and carbohydrates caused by high temperature.

Activation of spores of Bacillus stearothermophilus

88%

Iciek J., Libudzisz Z., Stobinska H., Oltuszak E., Jaworska A.

Biotechnologia

1994

issue 1

157-166

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2 Biotechnologia

1 1997

1 1994

2 Iciek J.

1 Cywinska U.

1 Jaworska A.

1 Kiljanski T.

1 Libudzisz Z.

1 Nowakowska K.

1 Oltuszak E.

1 Stobinska H.

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Changes in the rheological properties of fermentation media during thermal processing

Activation of spores of Bacillus stearothermophilus