DEFOAMER FOR ACETIC ACID FERMENTATION
Intelligent and reliable mechanical separation of the foam into a gas and liquid phase only occurs on contact with the foam electrode
Every submerged vinegar fermentation produces foam, which in unfavorable cases not only leads to yield losses and problems of operational hygiene, but also reduces the actual fermentation performance. In particular, the drier foam on top of the fermenter liquid is considered to be particularly problematic.
It contains a number of substances toxic to bacteria, which are developed by the dying microorganisms during deplention of the nutrients in the foam. This dry foam should be transported out of the ACETATOR as efficiently, quickly and reliably as possible using a suitable, mechanically operating system.
The FRINGS vertical defoamer was developed especially for this important task
It starts automatically and only when required, separates the foam produced by centrifugal forces into a gas and a liquid stream (foam concentrate) and conveys the separated liquid foam concentrate out of the ACETATOR with an inlet pressure of up to 0.5 bar.
The now foam-free exhaust air stream is discharged via the piping system with optional condenser and exhaust air scrubber.
The foam concentrate is either discharged into the discharge tank or into a separate foam concentrate tank
Experience shows that some vinegar raw materials produce a lot of foam (e.g. fruit wines made from malt, rice, apple, pear). The resulting foam considerably impairs the fermentation and in extreme cases leads to a complete fermentation breakdown.
If no vertical defoamer is installed, the working volumes in the ACETATORS / fermenters would have to be reduced, sometimes considerably. This also changes the aeration characteristics disadvantageously. The undesired result is a considerable loss of performance in this ACETATOR / fermenter.
FRINGS solves every foam problem
Thanks to an advanced defoamer design newly developed at FRINGS, it is now possible to solve even these demanding foam problems. The foam concentrate is fed via individually adjustable partial flows to different collection points, which can also be located in the ACETATOR.
With this technology it has become possible for the first time for our customer to carry out stable high-performance fermentations of these “problematic vinegars” safely and automatically.
CONTACT
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