Kvasny Prum. 1975; 21(10): 230-233 | DOI: 10.18832/kp1975030

Quality of defoamers used in yeast industry.Peer-reviewed article

E. PÍŠ

In connection with the modernization of aerating installation and with the switch to new technology, viz. to dense mash, the Trenčín yeast plant had to solve the problem of efficient defoamers. Defoaming preparation used at present, i.e. Ista D₂ , though very accurately metered and added in sufficient quantities, fails in certain phases of fermentation process to suppress foam formation and it is necessary to reduce the intensity of aeration. The results of comparative tests carried out with a number of quality defoamers confirm insufficient quality of Ista D_2. The author outlines briefly the mechanism of foam generation and function of defoamers. In principle there are three defoaming methods, viz.: removal of foam forming components, mechanical removal of foam and addition of surface active agents. i.e. defoamers. The requirements put to defoamers applied in fermentation processes have been specified after specified after comprehensive research works and experiments carried out in a close cooperation worth the Research Institute of Yeast and Distilling Industries. Many defoamers - including imported ones - are more efficient than Ista D_2.The efficiency of defoamer in dense mash is an important factor. No residue should be left in the fermenting substance, since it may affect unfavourably  organoleptic properties of the products or event be harmful. Under present conditions the yeast industry has no sufficient line of available defoamers.
(In Slovak, English summary only)

Keywords: yeast industry, defoamer

Published: October 1, 1975