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

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 fl uid 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 identifi ed and mathematically described.

Power consumption, gas holdup, and mass‐transfer coefficient of triple‐impeller configurations in a stirred vessel with vertical tubular coils

“…The gas holdup and power consumption characteristics of an agitated vessel equipped with a tubular vertical coil and an A315 axial impeller were reported by Major-Godlewska and Karcz. [2] Results based on Rushton and flat paddles, which are typical radical impellers, were also reported by Major-Godlewska and Karcz. [3,4] Using the same vertical tubular coil, Major-Godlewska and Karcz [5] further investigated the power consumption, gas holdup, and residence time of gas bubbles in a gas-solid-liquid system.…”