Author:
Khan Shahin Shah,Ullah Irfan,Wang Qingyun,Xu Haijun,Tiso Till,Blank Lars M.,Liu Luo
Abstract
AbstractGas, which is trapped in either solid or liquid pockets, results in foam formation. Foam formation is common in many industries, i.e., in detergents, food and beverage, cosmetics, and fire-fighting. Foam formation in excess causes biotechnology fermentation instabilities, including material loss and the danger of contaminating the fermentation and the environment. Many foam-controlling measures have been reported, including thermal, enzymatic, mechanical, ultrasound pretreatments, steam explosion, reducing digester mixing, and surface sludge spray. Using antifoaming agents for foam control in fermentation is the most common method, sometimes supported by mechanical foam breakers. However, antifoam can be costly and can complicate product purification. Indeed, effective foam control can significantly impact the economics of the whole process. This mini-review summarizes some unconventional foam destruction techniques, including their various challenges.
Funder
National Natural Science Foundation of China
Horizon 2020 Framework Programme
Publisher
Springer Science and Business Media LLC
Cited by
1 articles.
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