ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Laboratory and pilot-plant high-speed bead mills of 0.6 and 5 liter capacity and consisting of four and five impellers in series, respectively, were used to follow the batch and continuous disruption of bakers' yeast (Saccharomyces cerevisiae). The mills are not scaled equivalents. Throughputs ranging from 1 × 10-6m3/sec to 12 × 10-6m3/sec for the 0.6 liter mill and from 16 × 10-6m3/sec to 100 × 10-6m3/sec for the 5 liter mill were used for continuous disruption studies. Variables studied included the effect of impeller tip speed, temperature, and packed yeast concentration (ranging from 15 to75% by weight packed yeast). Disruption kinetics, as measured by the release of soluble protein, followed a first-order rate equation, the rate constant being a function of impeller tip speed and yeast concentration. For continuous disruption studies the bead mills behaved as a series of continuous stirred-tank reactors, each impeller forming a reactor. In the smaller mill a considerable degree of backflow between the reactors was evident. For certain mixing conditions the maximum amount of releasable protein was dependent on the impeller geometry, construction material, and also the concentration of packed yeast. The relative power efficiencies of the two mills are discussed along with possible criteria for scaling of bead mills.
Additional Material:
18 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260210503
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