transfers, interfaces and processes (tips) ulb
TRANSCRIPT
TIPS Transfers, Interfaces and Processes Ecole Polytechnique de Bruxelles
UNIVERSITÉ LIBRE DE BRUXELLES
Prof. Frédéric Debaste Chargé de cours
« Drying of yeast op0misa0on »
FERMENTATION IN THE FOOD INDUSTRY : Managing Living Organisms to op0mize your Produc0on
Pore scale
Grain scale
Reactor scale
FIELDS OF EXPERTISE
Drying (of yeast) opera0on design and op0miza0on
In fluidized bed, spray dryer, spouted bed
Mul0scale modelling of drying
Analysis of local drying condi0ons and their impact on
drying
A FINE ANALYSIS OF ACTIVITY LOSS DURING DRYING
First on small amounts of yeast :
Analysis of shrinkage and viability
For various controlled drying condi0ons
Valid for a strain (with given carrier and encapsula0ng agent)
A FINE ANALYSIS OF ACTIVITY LOSS DURING DRYING
Ini0al drying rate is the key phenomenon
Correla0on shrinkage –
viability
A FINE ANALYSIS OF ACTIVITY LOSS DURING DRYING
Up-‐scaling the result
Directly from the experiments
Toward mathema0cal modelling
By characterizing the dryer
(flow, temperature, humidity)
Measurment (pilot scale)
Modelling (pilot and industrial scale)
A FINE ANALYSIS OF ACTIVITY LOSS DURING DRYING
Results
x1,25 viability at pilot scale in fluidized bed (at fixed drying 0me)
x1,15 viability gain if going to spouted bed, but further op0mizable
Possibility to iden0fy best reactor for a given strain
SERVICE PROPOSAL AUDIT/ANALYSIS
RESEARCH
Faster evalua0on of viability of a strain under various
drying condi0ons
Reactor « killing zone » iden0fica0on by modelling
Further inves0ga0on of solutes role in viability
Development/op0misa0on of enhanced dryers
Extensions to spray drying
PROF. FRÉDÉRIC DEBASTE Chargé de cours [email protected] +32 26506756
@
TIPS Transfers, Interfaces and Processes Ecole Polytechnique de Bruxelles
UNIVERSITÉ LIBRE DE BRUXELLES