The research of moisture forms in the baking yeast by the thermogravimetric analysis method

Abstract

The thermogravimetry method is one of the few absolute methods of analysis, that makes it one of the most accurate methods. In this research, thermogravimetric analysis of baking yeast (Saccharomyces cerevisiae) was carried out. It allowed to identify temperature zones, which correspond to dripping with various link energy, as well as to predict operating parameters of the process of dehumidification and to choose their most effective dehydration method. The studies were conducted in the laboratory of the collective use center Control and management of energy efficient projects of the Voronezh state university of engineering technologies on the simultaneous thermal analysis device STA 449 F3 model (NETZSCH, Germany). The device records the change in a substance mass and the difference of the heat flow inside the crucible containing the sample and the crucible containing the standard analyte. The analyzer's working principle is based on continuous recording of the dependence of the material mass on time or temperature and its being heated to the selected temperature program in a specified gas atmosphere. The release or absorption of heat by the sample due to phase transitions or chemical reactions is recorded simultaneously. The study was performed in the following modes: the pressure is atmospheric, the maximum temperature is 588 K, the rate of temperature change is 5 K/min. The experiments were performed in aluminum crucibles with a total weight of 12 mg. The software NETZSCH Proteus was used for processing of the obtained TG and DTG curves. The analysis of the obtained data allowed to identify periods of water dehydration and solids transformation by thermal effect on baking yeast, and to identify temperature zones, which correspond to the release of moisture with different link form and energy.