I am a chemical engineer and am working on a project for the Yeast
Drying Plant at Coors. My project requires that I know the density of
completely dry brewer's yeast.
So far, I have tried measuring the density in two ways (The yeast
contained 3% moisture). First, I tried displacing the yeast in a known
amount of water to eliminate air space and came up with 344 lbm/bbl or
about 1.33 g/ml. Then I tried packing the dry yeast and came up with
166 lbm/bbl or 0.6 g/ml. I imagine the second way still contained a lot
of air and the density is greater than the second value.
Please let me know what you think.