PRODUCTION OF DRY YEASTS

In the alcohol production units from sugary raw materials like juices and molasses, 4 500 to 6 000 tons of dry yeasts containing 45 to 55% of proteins can be produced yearly as co-product of units of 2 000 hectoliter of alcohol per day.
These yeasts, rich in proteins, B vitamins and minerals, have an interesting nutritional value for the animal feed close to the soybeans. Faced with a world market with protein deficit and to meet an ever increasing demand, the production of dry yeasts provides the alcohol producers an additional and very interesting added value.

PROCESS

Maguin Interis has developed an efficient process of dry yeast production in three steps:

  1. The yeasts are removed from fermented mash coming from the fermentation before the distillation. The extraction is carried out by two stages of centrifugal separators with an intermediate washing of the yeast cream
  2. The yeasts are thermally deactivated before being concentrated in two falling film evaporators
  3. The cream of concentrated yeasts is dried in a spray drier to produce yeasts dried at 92-96% enabling an easy packaging in big-bag

Advantages

  • The alcohol impregnating the yeasts is totally recovered and recycled
  • The DBO-DCP load of the wash is low
  • The energy consumption of the installation is minimized by the double effect concentration before the drier
  • The quality of the proteins is kept thanks to the low temperatures of the different steps of the process

Specifications

  • Recovery of the dry yeasts for alcohol units of 600 hl/d and beyond
  • Treatment of fermented mash coming from molasses or juices
  • Indirect drying by steam at 20 bars (natural gas or possible other fuel)
  • Drying Technology and equipment specific to Moret Industries Group VetterTec
  • Stainless steel construction

Download Evaporator brochure