Fateeva M V, Nikitina T N, Lisenkov A N, Kodkind G Kh, Sherman F B
Mikrobiologiia. 1976 Sep-Oct;45(5):90-10.
The effect of seven factors on survival and residual humidity of yeast suspensions was studied during freeze-drying of Saccharomyces cerevisiae using methods of mathematical planning of the experiment. A multifactor experiment of the type 2(7-4) was realized, according to which all factors were varied at two levels. Adequate equations for regression were obtained to describe the process in the temperature zone above the eutectic point (from -10 to -15 degrees C) and below it (from -30 to -40 degrees C). The effect of the studied factors was found to depend on temperature of freeze-drying. The equations were used for optimizing freeze-drying by the method of "sharp ascending".
采用实验数学规划方法，研究了七个因素对酿酒酵母冷冻干燥过程中酵母悬液存活率和残余湿度的影响。实现了2(7-4)型多因素实验，据此所有因素在两个水平上变化。获得了适当的回归方程，以描述共晶点以上温度区（-10至-15摄氏度）和以下温度区（-30至-40摄氏度）的过程。发现所研究因素的影响取决于冷冻干燥温度。这些方程用于通过“急剧上升”法优化冷冻干燥。
