| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 18989 | Food and Bioproducts Processing | 2014 | 14 Pages |
•In situ yeast cakes characterization using CLSM.•Effect of microsieves geometrical characteristics on cake formation and removal.•Study of microsieve coverage and cake morphology, thickness and porosity.
In situ 3D characterization of Aquamarijn microsieves fouling was achieved using Confocal Laser Scanning Microscopy (CLSM). A filtration chamber allowing direct microscopic observation of microbial cell deposition and cake characterization, specially designed for in situ observations, was used. Fluorescent dyed Saccharomyces cerevisiae yeast suspensions were filtered through 0.8 μm and 2 μm pore diameters silicon nitride microsieves under constant flow rate. The on-line yeasts deposition was recorded and the cake construction was followed layer by layer. Based on the 3D image processing, cake properties (particle arrangement, homogeneity, thickness and porosity). The compressibility of the yeast cake was analyzed. Finally, cake removal efficiency was also studied during microsieve cleaning operation.
Graphical abstractFigure optionsDownload full-size imageDownload high-quality image (123 K)Download as PowerPoint slide
