Yeast, an important microorganism, is widely used in the production of beer, bread, and other fermented foods. In the yeast manufacturing process, vacuum drum filters are extensively applied in the solid-liquid separation stage due to their efficient and reliable performance. This article will delve into the significance of this equipment in yeast production.

Equipment Working Principle
Vacuum drum filters achieve solid-liquid separation through the following steps:

1. Feeding and Adsorption: After fermentation, the fermentation mixture containing a large number of active cells and liquid nutrients is introduced into the filter drum. Through negative pressure suction, the mixed liquid rapidly penetrates the filter cloth, with the cell particles being captured by the filter cloth while the clear liquid is drawn away by the vacuum system.
2. Filter Cake Formation: As solid particles gradually accumulate, a uniform layer of solid filter cake forms on the surface of the filter cloth. This layer not only aids in subsequent processing but also enhances filtration efficiency.
3. Washing: To further improve product purity, a spray system is used to wash the formed solid filter cake, removing impurities or unreacted components attached to its surface.
4. Dewatering and Discharge: Continuous negative pressure is utilized to further remove residual moisture within the filter cake, resulting in a drier and more concentrated product. Finally, the dried active yeast is discharged through mechanical devices, preparing it for the next processing step.

Application Process in Production

1. Fermentation Stage:
   During this stage, the required nutrients are mixed with active yeast strains and cultivated to promote rapid cell reproduction. This process typically takes several hours to days, depending on the yeast strain.
2. Filtration Stage:
   After fermentation, the liquid containing a large number of active cells is introduced into the vacuum drum filter, where effective solid-liquid separation is achieved through the aforementioned working principle, yielding a preliminary concentrated dry product (i.e., concentrated active yeast) and wastewater.
3. Washing and Final Processing Stage:
   The obtained concentrate is further washed to remove excess impurities, and the dewatering function is utilized to ensure a high-quality, low-moisture active yeast product. Depending on requirements, it can be crushed or packaged for storage and transportation.

Production Advantages

1. High-Efficiency Processing:
   • Vacuum drum filters can quickly and efficiently process large volumes of fermentation products, increasing overall production and significantly reducing processing time compared to traditional methods, thereby enhancing industrial efficiency.
2. Quality Product Assurance:
   • Precise control of each operational step helps improve the quality of the final product (e.g., active yeast), enabling it to meet market demands and maintain good taste and flavor. This is particularly important in the food industry!
3. Significant Energy-Saving and Environmental Protection Effects:
   This type of equipment is designed reasonably, effectively reducing energy consumption while minimizing environmental pollution, achieving green and sustainable development goals, and bringing higher profits to enterprises.
4. High Degree of Automation and Low Error Rate:
   The automated control system makes the entire process more stable and reliable, while reducing labor costs and improving overall safety performance, ensuring smoother enterprise operations.

In summary, the use of vacuum drum filters not only improves the quality of food-grade amino acids and other heat-generating food raw materials (such as beer and bread) but also enhances the efficiency of the entire process chain, bringing greater economic benefits to enterprises. In the future, we look forward to more innovative technologies to enhance the performance of this equipment, making it more suitable for the manufacturing of various complex chemicals.