Experimental characterization and modeling of Baker's yeast pellet drying

Spreutels, Laurent; Debaste, Frédéric; Legros, Robert; Haut, Benoı̂t

doi:10.1016/j.foodres.2013.02.038

Cited by 12 publications

(16 citation statements)

References 19 publications

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“…The experimental setup is presented in more details in other papers. [4,22] Partial drying experiments were stopped before the end of the drying, at different moisture contents, to obtain samples for which the fermentation activity of yeasts was measured. Drying experiments were also conducted until the weight of the yeast pellets reached a constant value.…”

Section: Drying Experimentsmentioning

confidence: 99%

“…The quality of the pellets was measured by gassing power tests. [4] A mass of pellets corresponding to about 0.15 g of dried yeasts was mixed with 15 ml of a saline solution containing 32.7 g/L of NaCl, during 1 minute in an Erlenmeyer. 10 g of white wheat flour and 0.33 g of crystallized sugar were then added and the resulting bread dough mixture was mixed for one additional minute.…”

Section: Quality Evaluationmentioning

confidence: 99%

“…A fresh pellet of yeasts contains two types of water: extracellular and intracellular water. [4] During drying, the extraction of the intracellular water is slower than that of the extracellular one. A part of the water contained in a yeast pellet cannot be extracted during drying and the amount of this so-called "residual" water depends on the thermodynamic equilibrium between the drying air and the yeast pellets, at the end of the drying.…”

Section: Introductionmentioning

confidence: 99%

“…A part of the water contained in a yeast pellet cannot be extracted during drying and the amount of this so-called "residual" water depends on the thermodynamic equilibrium between the drying air and the yeast pellets, at the end of the drying. [4] In the case of drying of food products, a balance between drying time, energy efficiency and final product quality must be established. Air-drying of microorganisms causes structural and physiological damages to cells, resulting in a loss of viability.…”

Section: Introductionmentioning

confidence: 99%

“…In our previous work, we have shown that the addition of wheat flour reduces the shrinkage of the yeast pellets during their drying [22] but, on the other hand, the observed increase in the dehydration rate caused by the carrier might have a detrimental effect on the quality of the yeasts, as mentioned in several studies. [4,7,18] Numerous parameters can influence the quality of microorganisms during their drying, which may explain differences between studies and make comparisons difficult. The strains, the physiological state of the cells, the operating conditions, the drying method, as well as the rehydration method may affect the viability of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

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Evolution of the quality of baker’s yeast pellets containing a carrier during their convective drying

et al. 2021

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The addition of a solid carrier before drying seems a promising way to improve the processability and the drying kinetics of yeast pellets. However, its influence on the quality of the yeasts during and at the end of the drying is not yet well understood and is investigated in this communication. A yeast paste was mixed with different amounts of wheat flour, a solid carrier, to obtain pellets with 69, 55, and 40 wt% moisture content. The fermentation activity of the yeasts was measured in samples taken throughout the drying process of these pellets. The experimental results highlight that the addition of a carrier does not significantly alter the quality of the yeasts before drying but has a negative impact on their final quality at the end of the drying process. Moreover, the addition of a solid carrier leads to a continuous decrease in the fermentation activity of the yeasts from the beginning of drying, in contrast to the activity of the yeasts in the absence of a carrier, which remains high during drying, as long as the moisture content of the pellets is larger than about 0.5 (d.b.).

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Section: Drying Experimentsmentioning

confidence: 99%

Section: Quality Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%