Microwave drying of microorganisms: I. Influence of the microwave energy and of the sample thickness on the drying of yeast.
The use of microwave energy for the rapid drying of yeasts is described. The influences of the microwave energy and of the sample thickness are studied. The advantages of the method over the conventional drying techniques are presented.
D008872:Microwaves; D015002:Yeast, Dried