Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278163 | Journal of Food Engineering | 2005 | 10 Pages |
Abstract
A combination of simulation with experimental treatments of spray drying process were developed in order to minimize the energy resources required to obtain a production of spray dried brewer's yeast at given viability and moisture. The drying was optimized by combining a few affected experiments with a 1.2 m3 spray dryer. Cost function, viability, output moisture and production, were related with process variables, both empirically and by simulation with a non-linear space state reported in literature. Both results were represented with response surface models (RSM). The empirical results state that the optimal operation was at 1 g grits (g yeast solids)â1, 319 sâ1, spray rotor velocity, and 60 °C in output air. At these conditions it was obtained 6.86 kg of dried yeast hâ1, with a viability of 1.26 Ã 106 cfu gâ1, and 55.5 cost $ kgâ1 of product. Simulation results states optimal conditions at initial product moisture of 0.84 g gâ1, 214 °C at input air, 202 kg dry air hâ1, and 9.56 kg dry product hâ1. At these conditions the simulator predicts 10 kg dried yeast per hour with a viability of 1.00 Ã 106 cfu gâ1, and 26.7 cost kgâ1 of product.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
G. Luna-Solano, M.A. Salgado-Cervantes, G.C. RodrÃguez-Jimenes, M.A. GarcÃa-Alvarado,