ACOUSTIC METHODS OF FOAMING CONTROL IN FERMENTATION PROCESSES

Анотація

Increasing the production of pharmaceuticals and veterinary products, fodder and supplements, nutrition products, preparations for biological rehabilitation of soils and water bodies, utilization of industrial waste and improvement of their quality level is associated with the introduction of biotechnology achievements and is possible only with the appropriate level of technological equipment. One of the problems in increasing the performance of production of products of biotechnological origin is the rational use of the volume of industrial equipment in which biotechnological, in particular, the fermentation processes take place. It is known that during the vast majority of such processes, a stable foam is created, which can take up to 80% of the volume of the vessel, which leads to a reduction in the volume of the working area of the vessel and, accordingly, a decrease in the output of usable product. In addition, foaming can lead to a partial loss of culture medium due to overflow through the open top edge of the apparatus or its removal through pipelines. The latter, at the same time, worsens the quality of the output product.