foam control

FOAM SENSING AND CONTROL
In most microbiological processes, foaming is a problem. It may be due to a component in the medium or some factor produced by the micro-organism. The most common cause of foaming is due to proteins in the medium, such as corn-steep liquor, pharma media, peanut meal, soybean meal, yeast extract or meat extract.

If uncontrolled, then numerous changes may occur and physical and biological problems may be created. These include reduction in the working volume of the fermenter due to oxygen exhausted gas bubbles circulating in the system, changes in bubble size, lower mass and heat transfer rates, invalid process data due to interference at sensing electrodes and incorrect monitoring and control.

Reference:
learning material and videos of this chapter are prepared from the text book
“Principles of fermentation technology by P.F. Stanbury”.
For additional information please go through the above prescribed book.