CONTINUOUS PROCESS FOR IMMOBILIZATION OF YEAST IN K-CARRAGEENAN GEL BEADS

摘要

A novel continuous two-phase dispersion process was developed to produce kappa-carrageenan gel microspheres, using static mixers. The yeast-loaded microspheres are particularly suited for use in continuous brewing operations. Bead production processes according to the present invention include control by way of selection of static mixer diameter, the number of mixing elements, the fluid linear velocity and the volumetric fraction of kappa-carrageenan, on the mean diameter and size distribution of the resulting gel microspheres. Bead diameter was strongly influenced by the average linear fluid velocity through the mixer, and by the mixer diameter. The number of mixer elements and the mixer diameter governed bead size dispersion. Productivity was proportional to the mixer diameter squared, however, as the coefficient of variability increased with mixer diameter, a plurality of small (i.e. less than 1.27 cm) diameter mixers are preferably operated in parallel, to reduce the size dispersion.