A simple and rapid method that permits to evaluate the rate constant of thermal destruction of yeast cells (pressed yeast) at a temperature between 55ºC and 60ºC, and also to study the influence of experimental conditions on the above rate constant, is described.
Thermal destruction of yeasts; Rate constant; Specific rate
|
t (min) |
P(%) |
|
0 |
98,0 |
|
5 |
93,8 |
|
10 |
74,3 |
|
15 |
21,4 |
|
20 |
8,9 |
|
25 |
1,8 |
|
t = 0 corresponde ao instante em que a suspensão de fermento foi adicionada à água mantida a 60ºC. |
|
