<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></abstract>

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.

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

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

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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...

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

Publicado en línea: 19 sept 2015

Páginas: 110 - 117

DOI: https://doi.org/10.1515/pjct-2015-0058

Palabras clave
rheological properties, baker’s yeast suspension

© Marta Major-Godlewska et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Publicado en línea: 19 sept 2015

Páginas: 110 - 117

DOI: https://doi.org/10.1515/pjct-2015-0058

Palabras claverheological properties, baker’s yeast suspension

© Marta Major-Godlewska et al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
rheological properties, baker’s yeast suspension