面包酵母在热力干燥过程中的质量退化模拟

Deteriorative Kinetics of Baker's Yeast During Thermal Drying

建立了面包酵母在热力干燥过程中的细胞存活率及活性退化的动力学模型。在振动流化床干燥实验台上，进行了面包酵母颗粒的干燥试验研究。用动态法测量了用于确定面包酵母质量退化动力学模型中待定系数的诸参数，如平均含水率、温度以及相对细胞存活率及活性等。由于是在较宽的操作条件下得到的实验数据，使得该模型在预测面包酵母热力干燥过程中的质量变化具有较广泛的适用性。

An attempt was made to determine the kinetic model, which describes the degradation of activity and viability during thermal drying of baker's yeast. The pellets of baker's yeast were dried under a variety of conditions using a laboratory scale VFB dryer to generate a broad database. The data used in determining the parameters for the kinetic model, such as the average moisture content, temperature as well as the relative activity and viability of baker's yeast were measured under dynamic procedure. The extensive data from the experiments under variety conditions enable the model to predict the quality retention of baker's yeast in a rather wide range during thermal drying.