1
Q
Why do we need to control foaming during fermentation?
A
- Bursting of bubble causes shear stress to MOs
- Foaming reduces the working capacity of bioreactor
- Foaming invites contamination
- Foaming may cause mechanical problems
- Foaming interfere with oxygen transfer
2
Q
How can foaming be controlled?
A
- Adding anti-foaming agents
- Install rakes to suppress foam
- Reducing agitation speed and aeration rate
Food Fermentation
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