Skip to content 
Description
Defoamer for Biological Fermentation
Causes of Foam
During fermentation, microorganisms metabolize under suitable temperature, pH, nutrients, and oxygen levels, producing gases like CO₂, H₂, O₂, and CH₄. If these gases are not released promptly, foam forms as they escape from the liquid.
Foam Hazards
- Reduced production efficiency: Foam disrupts mass transfer, heat exchange, and mixing, causing liquid level drops, higher energy consumption, and lower efficiency—raising production costs.
- Leakage risk: Excess foam may cause liquid overflow, posing safety risks to workers.
- Environmental pollution: Foam overflow can contaminate the workplace, especially if it contains toxic, flammable, or explosive substances.
- Lower product quality: Foam may mix into the final product, reducing its quality.
Reviews
There are no reviews yet.