摘要
生物反应器中不断生成的泡沫和其本身消泡能力的不足会对生物发酵过程造成许多不利影响及经济损失。所以必须采取必要的消泡措施。文中分析了生物发酵过程泡沫产生的原因,对当前一些主要的消泡方式进行了归纳。总结出物理、化学和机械3类消泡方法,并着重介绍了2种机械消泡器的研究现状。最后指出消泡方式的不足、改进措施和将来的研究动向。
The unlimited foam formation and insufficient foam collapse can have serious effects in a fermentation process. Therefore, antifoaming measures should be taken during fermentation. The factors causing foam formation in fermentation were discussed, as well as some main antifoam strategies. There are 3 ways for antifoaming： physics way, chemical way and mechanical way. The current research for mechanical foam breaker was introduced. Besides, the shortages and development of current antifoam methods were discussed.
出处
《中国酿造》
CAS
2013年第2期1-4,共4页
China Brewing
基金
国家高技术研究发展计划‘863计划’项目(2012AA021201)
关键词
泡沫
消泡方式
生物发酵
foam
antifoam strategies
fermentation
