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Foam control in submerged fermentation: state of the art

Ghildyal, N. P. and Lonsane, B. K. and Karanth, N. G. (1988) Foam control in submerged fermentation: state of the art. Advances in Applied Microbiology, 33. pp. 173-222. ISSN 0065-2164

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Abstract

Foam formation and control during fermentation, e.g. beer brewing, is discussed under the following headings: adverse effects of foam; classification of foams; factors affecting foam formation; foam control in fermentation; chemical methods of foam control (antifoams, foam breaking mechanism, adverse effects of antifoams, effect of O2-transfer rate, automatic antifoam addition devices); physical methods of foam breaking (ultrasonic defoamers, thermal and electrical foam breakers); mechanical foam breakers; combined-action foam control; and prevention of foams by appropriate strategies.

Item Type: Article
Uncontrolled Keywords: FOAMS-; brewing, fermentation foams control in, Review; BREWING-; FERMENTATION-; REVIEWS-; brewing, fermentation foams control in
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2008 09:55
Last Modified: 21 Dec 2016 12:38
URI: http://ir.cftri.com/id/eprint/2192

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