パン酵母の定圧圧さくならびに濾過圧さく過程の考察 : パン酵母の濾過圧さく特性(第2報)

概要

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Baker's yeast suspended in water was dehydrated under constant pressure (282-1468 G/cm^2). Solid-liquid separation by expresison can be divided into two different processes, i.e., filtration followed by consolidation. Ruth's filtration and Terzaghi's consolidation theories were applied to analyse the two differnt dehydration processes. Modified filtration and consolidation coefficients were determined experimentally as the characteristic values of expression.From the compression-permeability data previously reported, the theoretical values of filtration and expression characteristics were assessed based on modern filtration and modified Terzaghi's theories, and compared with the experimental values. It is expected that the analytical procedure reported in this work will be useful for prediction of filtration and expression characteristics for some fermentation products, because the predicted filtration and expression processes agreed approximately with the experimental results.The resistance of a filter paper during filtration was also predicted using the experimental data from the expression process. The predicted value was three to seven times larger then that of filter paper without filter cake.
社団法人日本生物工学会の論文
1974-11-25