Foam fractionation is a well-developed technology used to separate surface-active
compounds from solution by exploiting their affinity for the air–water interface. The …

Effluents from the food-processing sector often contain significant concentrations of valuable
resources, eg, proteins, lipids, antibiotics, and are free of heavy metals and other toxic …

Biotechnological downstream processing faces several challenges, such as dilute product
streams and contained target products which are sensitive to heat, oxidation, other …

Whey is a byproduct with nutritional value and high organic and saline content. It is an
important source of organic contamination in dairy industry. In this paper, we gave an …

This work investigates the enrichment of bovine serum albumin (BSA) protein through foam
fractionation. Here, we performed experiments using BSA and measured the recovery and …

Foaming is an essential unit operation in several food processing industries. Although
foaming is advantageous for a few industries, it causes huge losses in others. Foam …

Microalgal biomass as renewable energy source is believed to be of great potential for
reliable and sustainable biofuels production. However, microalgal biomass production is …

Abstract Since 60–80% of total costs of production are usually associated with downstream
collection, separation, and purification processes, it has become advantageous to …

In food manufacturing, fouling of surfaces has deleterious effects on the efficiency of
operations. The intensity of fouling varies with product formulation and processing …

Foam formation is a massive challenge in submerged aerated bioprocesses, eg, in beer
fermentation. While the use of antifoam may easily overcome foaming at laboratory scale, it …