Foam control in submerged fermentation: state of the art
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2192/
AAM-01-88 |
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| Title |
Foam control in submerged fermentation: state of the art
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| Creator |
Ghildyal, N. P.
Lonsane, B. K. Karanth, N. G. |
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| Subject |
04 Fermentation Technology
07 Beverage Technology |
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| Description |
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.
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2192/1/ADVANCES%20IN%20APPLIED%20MICROBIOLOGY.%20VOLUME%2033.pdf
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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