CHARACTERISTICS OF MECHANICALLY DISRUPTED BAKERS-YEAST IN RELATION TO ITS SEPARATION IN INDUSTRIAL CENTRIFUGES

被引：50

作者：

MOSQUEIRA, FG ^{[1
]}

HIGGINS, JJ ^{[1
]}

DUNNILL, P ^{[1
]}

LILLY, MD ^{[1
]}

机构：

[1] UNIV LONDON UNIV COLL, DEPT CHEM & BIOCHEM ENGN, LONDON WC1E 7JE, ENGLAND

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1981年 / 23卷 / 02期

关键词：

Good correlations - Industrial scale - Mechanical disruption - Non-Newtonian behaviors - Sedimentation characteristic - Suspension viscosity - Yeast cell;

D O I：

10.1002/bit.260230208

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The viscosity, density, and sedimentation characteristics of suspensions of whole and mechanically disrupted yeast cells were measured. Mechanical disruption increases the suspension viscosity and its non-Newtonian behavior. Experiments showed a good correlation between laboratory- and industrial-scale centrifugation results. © 1981 John Wiley & Sons, Inc.

引用

页码：335 / 343

页数：9

共 16 条

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