Baker's Yeast Behavior during Vacuum Agitated Contact Drying

Abstract

AbstractDrying is considered as an intensive operation that consumes large quantities of energy. Usually, baker's yeast is obtained using freeze drying or fluidized‐bed drying, both of which are considered as expensive technologies. So, exploring other techniques such as contact drying could limit this disadvantage. In addition, no work dealing with contact drying of baker's yeast has been accomplished yet. Therefore, here, the behavior of baker's yeast during vacuum agitated contact drying is presented. The results show that the drying process can be divided into three phases: the pasty phase, the lumpy phase, and the granular phase. The influence of the drying parameters, such as the temperature, the impeller velocity, and the initial mass, was also studied. It was found that the wall temperature and the impeller velocity have a positive effect on the drying kinetics, as their increase allows a reduction in the drying time. Nevertheless, an increase in the pressure level or the initial mass of the product caused the drying time to increase.