Specific cake resistance of yeast suspensions measured by dynamic and steady state methods

Dynamic and steady state methods for measuring the specific resistance of bakers yeast suspensions in the range of 0.3–1.5 bar are compared. Analysis of the data indicates that the specific resistance obtained by the steady state method is significantly greater than that obtained by the dynamic method. This provides further evidence that the steady state method, which has been shown to be prone to experimental artifact, should not be used for accurate determination of cake filtration properties.