Food and Fermentation Industries

Effects of Ultra-high-pressure Homogenization Parameters on Yeast Cell Disruption

  • Dai Ning ,
  • Zhang Yu-zhong ,
  • Zhou Dong
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Online published: 2011-09-25

Abstract

Yeast cell disruption experiments have been conducted by ultra-high-pressure homogenizer.Simulated the relationship of disruption against operation parameters covering yeast concentration,homogenization pressure and operation time.Yeast cell disruption first increased as the concentration increasing and then decreased,achieved the best with the concentration about 10%.Yeast cell disruption increased with the increasing homogenization pressure,but then gradually disrupted rate reduced.Disruption increased with the homogenization time and then also gradually tended to the constant.Under ultra-high pressure conditions,a short-time operation can achieve better results.In the experimental range,10% of yeast concentration,172MPa of homogenization pressure and 17min of homogenization time are the optimum conditions.The research is an important theoretical information for further processing and utilization of yeasts.

Cite this article

Dai Ning , Zhang Yu-zhong , Zhou Dong . Effects of Ultra-high-pressure Homogenization Parameters on Yeast Cell Disruption[J]. Food and Fermentation Industries, 2011 , 37(09) : 109 -113 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.028

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