| 超高压均质参数对酵母破壁率的影响 |
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| 引用本文： | 戴宁,张裕中,周东. 超高压均质参数对酵母破壁率的影响[J]. 食品与发酵工业, 2011, 37(9) |
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| 作者姓名： | 戴宁 张裕中 周东 |
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| 作者单位： | 1. 江南大学机械工程学院,江苏无锡,214122
2. 重庆江增机械有限公司,重庆,402263 |
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| 摘 要： | 利用超高压均质设备进行酵母破壁实验研究,考察酵母溶液浓度、均质压力和均质时间3个因素对酵母破壁率的影响。通过研究可知:酵母的破壁率随着溶液浓度的增加先增大后减小,浓度在10%左右达到最佳;破壁率随着均质压力的升高而增大,但上升梯度逐渐减小;破壁率随着均质时间的延长而增大并逐渐趋于水平,在超高压操作工况下,短时破壁即可达到较理想的效果。在实验范围内,酵母浓度10%、均质压力172 MPa和均质时间17 min为最佳工艺条件。实验研究为废酵母的加工和利用提供了参考依据。
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| 关 键 词： | 超高压均质 酵母 细胞破壁 |
Effects of Ultra-high-pressure Homogenization Parameters on Yeast Cell Disruption |
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| 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(9) |
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| Authors: | Dai Ning Zhang Yu-zhong Zhou Dong |
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| Affiliation: | Dai Ning1,Zhang Yu-zhong1,Zhou Dong2 1(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,China) 2(Chongqing Jiangzeng Turbo & Charger Machinery Company Limited,Chongqing 402263,China) |
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| 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 wi... |
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| Keywords: | ultra-high-pressure homogenizing yeast cell disruption |
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