Despite the observed trend of a ubiquitous transition to continuously operating apparatuses, the specificity of the production technology of many microbiological products retains the advisability of using batch apparatuses. As an example, we mention the cooled bioreactors and yeast concentrate collectors used in the production of baker’s yeast. The work considers the problem of the mathematical description of unsteady recuperative heat transfer in a batch capacitive apparatus (bioreactor) with a product distributor on a heat transfer surface during countercurrent movement of coolants with a filling level of the apparatus changing during the process. The problem is formulated by partial differential equations (in coordinate and time) with a moving boundary between sections with different heat transfer conditions. When formulating the problem, simplifying assumptions and boundary conditions were adopted. The mathematical problem posed is solved using the Laplace transforms. The mathematical description of recuperative heat transfer in bioreactors during the filling of the apparatus showed that with countercurrent movement of heat transfer liquids and coolants, the apparatus has an advantage in terms of the main indicator - heat transfer capacity and has a higher energy efficiency. The performed calculations make it possible to choose the apparatus design correctly and determine the rational thermal regime of its operation regarding related technological operations.

Optimal design and management of baker’s yeast production should be based on an in-depth analysis of individual technological processes. Filtration of suspensions using excipients refers to complex technological processes and depends on a large number of factors. In this paper, the kinetic and technological regularities of the process of filtration of suspensions using excipients are considered. The main kinetic regularities of the filtration process are revealed depending on the thickness of the sediment, the pressure drop, concentration, temperature and microbiological purity of the suspension. The effect of the suspension temperature on the main qualitative indicators of yeast: lifting force, acidity and persistence has been established. The performed experimental studies of the filtration process on an industrial continuous vacuum filter and the analysis of the obtained patterns allowed us to formulate a number of recommendations aimed at effective management of the process, reducing losses during the processing of baker’s yeast. Recommendations have also been developed to reduce starch consumption and increase the cycle of operation of the vacuum filter.