Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 210 views

    Yeast Technology

    Uploaded by

    Mohamed Tarek Kamar
    Yeast is the name for a variety of naturally growing unicellular fungi. For industrial use individual species are carefully selected based on their individual abilities. For the food industry yeast is an indispensable ingredient. Industrial processes for yeast production have been steadily improving since the early 20th century. Over the years Vogelbusch’s design philosophy, which focuses on cost efficiency and top product quality, has inspired major advances in yeast technology. Backed up by the company’s long experience and in close cooperation with our clients, we provide customized solutions for reliable production facilities all over the world.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Yeast Technology

    Uploaded by

    Mohamed Tarek Kamar
    210 views6 pages
    Yeast is the name for a variety of naturally growing unicellular fungi. For industrial use individual species are carefully selected based on their individual abilities. For the food industry yeast is an indispensable ingredient. Industrial processes for yeast production have been steadily improving since the early 20th century. Over the years Vogelbusch’s design philosophy, which focuses on cost efficiency and top product quality, has inspired major advances in yeast technology. Backed up by the company’s long experience and in close cooperation with our clients, we provide customized solutions for reliable production facilities all over the world.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Yeast is the name for a variety of naturally growing unicellular fungi. For industrial use individual species are carefully selected based on their individual abilities. For the food industry yeast is an indispensable ingredient. Industrial processes for yeast production have been steadily improving since the early 20th century. Over the years Vogelbusch’s design philosophy, which focuses on cost efficiency and top product quality, has inspired major advances in yeast technology. Backed up by the company’s long experience and in close cooperation with our clients, we provide customized solutions for reliable production facilities all over the world.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    210 views6 pages

    Yeast Technology

    Uploaded by

    Mohamed Tarek Kamar
    Yeast is the name for a variety of naturally growing unicellular fungi. For industrial use individual species are carefully selected based on their individual abilities. For the food industry yeast is an indispensable ingredient. Industrial processes for yeast production have been steadily improving since the early 20th century. Over the years Vogelbusch’s design philosophy, which focuses on cost efficiency and top product quality, has inspired major advances in yeast technology. Backed up by the company’s long experience and in close cooperation with our clients, we provide customized solutions for reliable production facilities all over the world.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 6

    Yeast

    PROCESS
    Yeast
    bioprocess plants

    technology

    VOGELBUSCH YEAST PLANTS


    From feedstock to final product Vogelbusch is the specialist
    Yeast is the name for a variety of naturally growing unicellular fungi. For industrial use individual species are carefully selected based on their individual
    abilities.
    For the food industry yeast is an indispensable ingredient. Industrial processes for yeast production have been steadily improving since the early 20th
    century. Over the years Vogelbuschs design philosophy, which focuses on cost efficiency and top product quality, has inspired major advances in yeast
    technology. Backed up by the companys long experience and in close cooperation with our clients, we provide customized solutions for reliable production
    facilities all over the world.

    PRODUCT TYPES

    ALTERNATIVE PRODUCTS

    Bakers yeast, as a leavening agent, converts sugar in the dough into carbon dioxide (CO2) and ethanol. Selected strains of Saccharomyces cerevisiae which develop the high raising forces needed for top quality are used
    to produce bread and other baked goods.

    Other products that can be produced by your bakers yeast plant include
    the special yeast strains used in:

    Bakers yeast products manufactured with Vogelbusch technology include


    wet (cream or compressed) and active or instant active dry yeast (iADY),
    with different characteristics:

    |
    |
    |
    |

    Winemaking
    Bioethanol production
    Probiotics ingredients
    Nutritional supplements

    And your plants output can be used to make yeast based products such
    as:
    wet

    iADY

    Dry matter content

    2832%

    9296%

    Shelf life

    2 weeks

    > 2 years

    Storage

    refrigerated

    room temperature

    | Yeast extract food additive


    | Glucan and mannan (components of yeast cell walls) for use as animal
    feed supplements

    Yeast fermenter operated by DHW Hamburg, Germany

    iADY granulate produced in a Vogelbusch plant has considerably improved raising


    power and stability, meeting top quality standards

    Air

    Laboratory

    Vial

    Shake
    flask

    Pure
    culture
    Air

    Air

    Molasses

    Hydro
    lysates

    Air

    Nutrient
    pre
    paration
    Main
    fermentor

    Molasses
    purification
    by separator
    or sedimentation

    Seed
    fermentor
    I

    Seed
    fermentor
    II

    Bakers yeast process

    THE VOGELBUSCH BAKERS YEAST PROCESS


    Molasses is purified by sedimentation or mechanically, by separators. The
    purified molasses is mixed with nutrients in the fermenter.
    To start a new batch, a yeast inoculum is cultivated in the laboratory. The
    inoculum is used to seed a small fermenter (10 litres). The yeast in the
    latter is then used to seed the next-largest fermenter (100 litres) until sufficient yeast has been produced to start fermentation in the production
    fermenter (100,000 litres). This first batch, called seed yeast, is separated
    in separators, washed and stored.

    Filtration separates water from the yeast

    To produce wet yeast, the filtered yeast passes through an extruder, and
    is pressed and cut into wet yeast blocks. These are packed, and need to
    be cold stored until use. To produce iADY, the wet yeast is processed in
    a different extruder and carefully dried with hot air. A packing machine
    packs dried yeast airtight.
    Fermenter

    The seed yeast is used to start commercial yeast fermentations. One


    batch of seed yeast can be split into up to six portions, each of which can
    be used to seed a commercial scale yeast fermentation process. When all
    the seed yeast has been consumed a new batch of seed yeast must be
    produced, starting with a fresh inoculum from the lab.
    The commercial yeast is separated from the fermentation broth by nozzle
    separators. The yeast is washed with process water and filtered to increase
    the dry matter content of the yeast.

    Filtered yeast passes through an extruder

    Waste
    water

    Yeast
    separator
    Yeast
    separator

    Yeast
    cooler

    Yeast
    cream

    Wash
    tank

    Waste
    water

    Extruder
    cutter

    Extruder

    Filtration

    Dryer

    Dry yeast

    Compressed yeast

    FEEDSTOCK
    Yeast can be produced from a variety of raw materials containing
    sugar or starch. Cane and beet molasses have traditionally been
    used, but other sugar sources, such as starch derived hydrolysates, are gaining ground. Under some local conditions, hydrolysates produced from cassava or maize, or mixtures of hydrolysates
    and molasses are low-cost alternatives to pure molasses.
    Vogelbusch can give its clients the benefit of its profound understanding of trace elements and vitamin supplementation requirements for different feedstocks.

    Sugar consumption*

    wet (30% DMS)

    iADY (96% DMS)

    625 kg

    2,250 kg

    OUR SERVICES FOR YEAST


    PLANTS
    Vogelbusch is a one-stop shop for process engineering, services
    and supplies, including:
    | Design, engineering and construction of turnkey production
    plants for wet yeast and iADY
    | Modernisation and revamping of existing yeast production
    plants
    | Installation of complete or sectional process control systems
    | Introduction of the iADY process
    | Consultancy services including strain supply and optimisation,
    and laboratory and pilot plant testing

    * fermentable monosaccharide per 1,000 kg yeast

    YEAST STRAIN SELECTION


    Our yeast culture collection contains hundreds of different bakers
    yeast strains. Whether you are looking to produce wet or active
    dry yeast, we have the right strain for each type of feedstock,
    meaning that you can switch to make the most of the current
    market situation.
    Choosing the ideal yeast strain for your application is key to
    producing a leavening agent with superior performance.

    UNRIVALLED EXPERIENCE
    Vogelbusch has a long track record of plant engineering for the
    yeast industry. The many Vogelbusch designed yeast plants at
    work around the globe are testimony to the excellence of our
    technology.
    Recent reference projects include:
    Pakmayeh, Iran
    Sugar Cane By-Products Corp., Iran
    AgroChemical Food Co, Kenya
    Special Yeast, Sweden
    Deutsche Hefewerke, Germany
    Hefe Schweiz, Switzerland

    Yeast cream

    Microscope image of yeast cells

    VOGELBUSCH EQUIPMENT
    Like our advanced technologies, our custom apparatus reflects
    our longstanding yeast expertise. Our special production equipment includes:
    |
    |
    |
    |
    |
    |
    |

    Molasses clarification lines


    Media preparation and sanitisation lines
    Fermentation stations based on a variety of fermenter types
    Biomass separator stations (nozzle type)
    Filtration stations
    Extruders and packaging equipment
    Yeast dryer (batch and continuous)

    Proprietary Vogelbusch equipment that can greatly enhance


    process efficiency includes:
    Ultra-efficient fermenter aeration systems
    The most suitable aeration system is chosen based on fermentor size, production capacity and available utilities. Four types
    of tried and tested industrial aeration systems are available for
    specialised applications.

    Alcohol sensors for process automation


    Sensor-equipped analysers continuously measure the alcohol
    concentration in the fermenting mash. Gas phase measurement using semiconductor sensors is normally recommended
    for bakers yeast, but liquid-phase measurement with custom
    retractable probes is also available.

    DESIGN FOCUS
    Our plants are designed to create the perfect environment for
    high yeast growth and yeast quality. Measures include balancing
    stress-related process conditions in the fermenter such as oxygen and nutrition supply, and pH and temperature control.
    We pay close attention to process economics, with low energy
    and utility consumption, and high yields, to optimize the longterm cost-benefit ratio of the plant.

    Different types of highly efficient aeration systems tailored to specific applications are available

    Yeast 2013
    VOGELBUSCH Biocommodities GmbH | Blechturmgasse 11 | 1051 Vienna | Austria
    T +43 1 546610 | vienna@vogelbusch.com | www.vogelbusch-biocommodities.com
    VOGELBUSCH USA Inc. | houston@vogelbusch.com
    VOGELBUSCH Hong Kong Ltd. | hongkong@vogelbusch.com

    We make biotechnology work

    You might also like