Stirring as foam disruption (SAFD) technique in fermentation processes

Foam reduction through stimng was studied in 20 L bioreactors with artificial media and with an actual biotransforma‐tion process. For a given stirrer configuration and within a certain range of the broth mass, the foam height was correlated with the broth mass, i.e. the distance between upper stirr...

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Bibliographic Details
Published in:	Canadian journal of chemical engineering Vol. 75; no. 6; pp. 1018 - 1029
Main Authors:	Hoeks, Frans W. J. M. M., Van Wees-Tangerman, Carla, Luyben, Karel Ch. A. M., Gasser, Kurt, Schmid, Sergio, Mommers, Henricus M.
Format:	Journal Article
Language:	English
Published:	Hoboken Wiley Subscription Services, Inc., A Wiley Company 01-12-1997 Wiley
Subjects:	Biological and medical sciences Bioreactors Biotechnology fermentation foam Fundamental and applied biological sciences. Psychology gadfoam entrainment mechanical foam control Methods. Procedures. Technologies multiple impellers Various methods and equipments Bioreactor Foam Desintegration Stirring Technique Agitator Fermentation Mathematical model
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Summary:	Foam reduction through stimng was studied in 20 L bioreactors with artificial media and with an actual biotransforma‐tion process. For a given stirrer configuration and within a certain range of the broth mass, the foam height was correlated with the broth mass, i.e. the distance between upper stirrer and dispersion surface, and with the superficial gas velocity. Increasing the stirrer speed often resulted in reducing the foam height. A mechanistic model was developed for the Stirring As Foam Disruption (SAFD) technique, relating the foam height to the horizontal liquid velocity near the dispersion surface. The model illustrates the general applicability of the SAFD technique and points to foam entrainment as the major mechanism for the foam disruption. On a étudié la reduction du moussage par l'agitation dans des bioréacteurs de 20 l avec des milieux artificiels et avec un procédé de biotransformation réel. Pour une configuration d'agitateur donnee et dans une certaine gamme de masse de bouillon de culture, la hauteur de mousse a été corrélée à la masse de bouillon, soit la distance entre l'agitateur supérieur et la surface de dispersion, ainsi qu'à la vitesse de gaz superficielle. Augmenter la vitesse de l'agitateur conduit souvent à la réduction de la hauteur de mousse. Un modéle mécanistique a été mis au point pour la technique de désintégration de mousse par agitation (SAFD); ce modele relie la hauteur de mousse à la vitesse liquide horizontale près de la surface de dispersion. Le modèle illustre l'applicabilité générale de la technique SAFD et suggère que l'entraǐnement de la mousse est le mécanisme essentiel de la désintégration de la mousse.
Bibliography:	istex:450FA13CB1B29EF53409B085FAC55781FC0C9763 ArticleID:CJCE5450750604 ark:/67375/WNG-XH8SH5VJ-T ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0008-4034 1939-019X
DOI:	10.1002/cjce.5450750604