Comparison between Theoretical Simulation and Experimental Result for Continues Fermenter Product the Baker’s Yeast
Baker’s yeast is an important additive to improve bread quality. Baker yeast produced in two methods (batch or continues fermenter). In this investigation the continuous operating conditions in reactors were studied to predict the best conditions of product. Experimental runs were implemented in a 1...
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| Format: | Article |
| Language: | English |
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Tikrit University
2013-06-01
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| Series: | Tikrit Journal of Engineering Sciences |
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| Online Access: | https://tj-es.com/ojs/index.php/tjes/article/view/405 |