SÁ, S. N.; http://lattes.cnpq.br/5541468095809934; SÁ, Suelandia Nicácio de.
Resumo:
The use of yeast, as an unconventional protein source,
especially of the genus Saccharomyces cerevisiae, has been growing
in recent years. When the yeast is intended for feed
ruminant animals must be inactive and retaining their
nutritional characteristics, such as protein and also the requirements of the
as regards color, grain size and moisture content. The production of
dry yeast emerges as one of the solutions to ameliorate the problems
agriculture in the Northeast region. The drying process is a viable form
for the preservation of the product, facilitating the storage, transportation and
commercialization. In this work, a series of
to the drying process of yeasts. Experimental curves were obtained
using stove with forced air circulation in the temperature ranges of 34,
40, 55, 70 and 75 ° C and air velocity 0.1; 0.2; 0.4 and 0.6m / sec-1. The curves with the
experimental results were obtained during the preheating periods
the constant rate and decreasing rate of drying. Critical humidity between the two
periods does not depend on the temperature range. For the decreasing rate period
a Fjian diffusional model was applied. The survey
of desorption isotherms, which is of fundamental importance in quantifying the
hygroscopicity of the product at temperatures of 30, 40 and 45 ° C. These curves
were adjusted through the mathematical models of HENDERSON, GAB and
BET. The GAB model was the best fit for the experimental data
in the temperature ranges studied. The nutritional value does not
compromised with the increase of temperature since higher temperature
decreases the drying time.
