Handling of antifoam oils for fermentations

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Abstract
Control of foams by oil additions is of large economic importance to the fermentation industry. Excessive foaming causes loss of material and contamination, while excessive oil additions may decrease the product formation. Antifoam oils may be synthetic, such as silicones or polyglycols, or natural, such as lard oil or soybean oil. Either will substantially change the physical structure of foam, principally by reducing surface elasticity.Industrial antifoam systems usually operate automatically from level‐sensing devices. Methods for metering of oil under aseptic conditions are: timed delivery through a solenoid, two solenoids with an expansion chamber between, a motor‐driven hypodermic syringe, and certain industrial pumps.Distribution devices can improve efficiency over straight‐pipe entry. Types described are spray distribution, diverter bars, and wick devices.

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