Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Mathematical modeling of survival and weight loss of Baker's yeast during drying
Date
1996-10-01
Author
Alpas, Hami
BOZOGLU, F
KATNAS, S
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
156
views
0
downloads
Cite This
Drying and death rates of Baker's yeast were studied in a computer-controlled laboratory scale tunnel drier with varying air velocity between 2.0-3.0 ms-1 and temperatures within the range of 40-60 degrees C. Two falling rate periods were observed during the drying process. A single first-order expression described the death rate of the microorganisms during both drying phases. Arrhenius-type expressions described the effects of the temperature on the first falling rate period drying and death rate constants. Compensation relations were also found between the parameters of these Arrhenius expressions. A single linear relation was observed between the first falling rate period drying constant and the death rate constant at 2.5 with 3.0 m s(-1) for air velocity. A similar relation was also observed with the data obtained at 2.0 m s(-1) of air velocity. It was concluded that the death rate of yeast was lower with a slower air velocity.
Subject Keywords
Baker's yeast
,
Drying
,
Modeling
,
Microbial death
URI
https://hdl.handle.net/11511/39414
Journal
ENZYME AND MICROBIAL TECHNOLOGY
DOI
https://doi.org/10.1016/s0141-0229(96)00027-0
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Enhanced thermal conductivity of nanofluids: a state-of-the-art review
Özerinç, Sezer; Yazicioglu, Almila Guevenc (2010-02-01)
Adding small particles into a fluid in cooling and heating processes is one of the methods to increase the rate of heat transfer by convection between the fluid and the surface. In the past decade, a new class Of fluids called nanofluids, in which particles of size 1-100 nm with high thermal conductivity are Suspended in a conventional heat transfer base fluid, have been developed. It has been shown that nanofluids containing a small amount of metallic or nonmetallic particles, Such as Al2O3, CuO, Cu, SiO2,...
3D finite element simulation of steel quenching in order to determine the microstructure and residual stresses
Şimşir, Caner; Gür, Cemil Hakan; Department of Metallurgical and Materials Engineering (2008)
In the course of thermal treatments, materials are usually subjected to continuous heating and cooling cycles during which microstructural evolution and mechanical interactions occur simultaneously at different length and time scales. Modeling of these processes necessitates dealing with inherent complexities such as large material property variations, complex couplings and boundary conditions, coupled heat and mass transfer mechanisms and phase transformations. In this study, a mathematical framework based...
Metamaterial Sensor Applications Based on Broadside Coupled SRR and V Shaped Resonator Structures
EKMEKÇİ, EVREN; Sayan, Gönül (2011-07-08)
In this study, the use of broadside-coupled SRR (BC-SRR) metamaterial topology is suggested for pressure, temperature, humidity and concentration sensor applications. Also, the use of V-shaped resonator topology is suggested for pressure sensor application. The feasibility of such sensors are demonstrated by numerical simulations for microwave region under magnetic excitation.
Numerical investigation of coupled heat and mass transfer inside the adsorbent bed of an adsorption cooling unit
Solmus, Ismail; Rees, D. Andrew S.; Yamali, Cemil; Baker, Derek Keıth; KAFTANOĞLU, BİLGİN (2012-05-01)
In this study, the influence of several design parameters on the transient distributions of temperature, pressure and amount adsorbed in the radial direction of a cylindrical adsorbent bed of an adsorption cooling unit using silica gel/water have been investigated numerically. For this purpose, a transient one-dimensional local thermal non-equilibrium model that accounts for both internal and external mass transfer resistances has been developed using the local volume averaging method. For the conditions in...
Thermal stress problems ın FGMS
Akdoğan, Esra Nur; Kadıoğlu, Fevzi Suat; Department of Mechanical Engineering (2019)
In this thesis transient temperature distribution, thermal stresses and thermal stress intensity factors (TSIFs) of an infinitely long functionally graded material (FGM) strip containing periodic cracks under thermal shock are studied. Thermal shock is applied by imposing a sudden change in the boundary temperatures. Solution of the present thermoelasticity problem is considered in three successive steps. First the thermal (conduction) problem is solved and the transient temperature distribution is determin...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
H. Alpas, F. BOZOGLU, and S. KATNAS, “Mathematical modeling of survival and weight loss of Baker’s yeast during drying,”
ENZYME AND MICROBIAL TECHNOLOGY
, pp. 348–351, 1996, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39414.