DRYING OF BAKER'S YEAST BY A NEW METHOD: DEHYDRATION BY SUCCESSIVE PRESSURE DROPS (DDS). EFFECT ON CELL SURVIVAL AND ENZYMATIC ACTIVITIES

摘要: Abstract Dehydration by Successive Pressure Drops (DDS) is a new unit operation, based on repetition of compression/decompression cycles. In this work, we present the application drying process to baker's yeast. Drying rate, cycle efficiency, cell survival and activities four enzymes were evaluated. The effects two parameters DDS (PI Dvp) kinetics product quality studied, using surface responses methodology. results also compared those obtained with freeze-drying. PI had positive effect rate. Both Dvp an particularly Dvp. Cell much higher than that freeze-drying, no significant impact parameters. enzymatic or close corresponding freeze-dried sample, except glucose-6-phosphate activity. varied according enzyme.