It is shown by NMR relaxation method, that the final composition and structural-dynamical state of the centrifuged yeast preparation pellet (paste) essentially depend either from the drying duration, or from its state before drying, which is determined by the centrifugation regime. The paste composition, as the result of heat and mechanical impact, can change qualitatively – from yeast mass of different moisture content up to a biomass, including the products of interaction of protoplasm components, which have been extracted from microorganisms during the intensive centrifugation.
дрожжевой препарат, обезвоживание, сушка, ЯМР релаксометрия, структурно-динамическое состояние, yeast preparation, dewatering, drying, NMR relaxometry, structural-dynamical state
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