• Ocean and Polar Research
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• v.25 no.3
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• pp.269-275
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• 2003

Effects of different operating factors including superficial air velocity (SAV), hydraulic residence time (HRT), protein concentration, and foam overflow height on protein removal by a foam fractionator in simulated seawater aquaculture system were investigated. This experiment was conducted on batch and consecutive modes at different combinations of the affecting factors. The foam fractionator had a diameter of 20cm and a height of 120cm and the experiment was conducted with synthetic wastewater. In 5 consecutive trials, protein concentrations in culture tank water decreased faster when the foam fractionator was operated at higher SAVs and lower HRTs. In batch trials, protein removal rates increased with an increase in SAV but decreased with an increase in URT. Higher protein concentrations in the bulk solution resulted in higher protein removal rates. Protein concentrations in the collected foam condensates increased but the foam overflow rates decreased with the increase of foam overflow heights. The results of this experiment indicate that foam fractionation would be an effective way for protein removal in seawater aquaculture systems and the performance of the foam fractionator depends largely on the operating parameters, especially SAV.

• Journal of Environmental Science International
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• v.7 no.1
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• pp.41-45
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• 1998

The feasibility of foam separation to remove protein in aquacultural recirculating water was investigated. From the results of batch foam separation on protein removal, superficial air velocity and initial protein concentration in bulk solution were found to be important operational factors In determining removal rates of protein. The protein removal rate by batch foam separation was proportionally increased with the superficial air velocity. Performance characteristics of continous foam separator were highly dependent upon the operating parameters of superficial air velocity, hydraulic retention time(HRT) and foam height. Removal effeciency of protein increases with increasing superficial air velocity and HRT, and independent on foam height. As DO concentration was increased with superficial air velocity, foam separator is also used for oxygen addition. It could be confinned that foam separator might offer better perspective for protein removal in aquacuitural recirculating water.

• Journal of Life Science
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• v.8 no.5
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• pp.504-508
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• 1998

A study was conducted to evaluate a protein removal characteristics by foam separation. The foam separator was operated in well-mixed tank which would be considered as a completely mixed condition. The feasibility of foam separation to remove protein from fresh and sea water was investigated. Protein removal characteristics of the foam separator were obtained by batch reactor operations. To find the effect of the operating parameter to protein removal rate, the foam separation was carried with variation of initial protein concentration and foam height. The results indicated that the protein removal efficiency was increased with increasing protein concentration and decreased with increasing foam height. The relationship between protein concentration and protein removal rate was evaluated by linear regression.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.1-9
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• 1988

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally depen. dent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH9. In 3%, 5%, and 10% suspensiona the foam expansion values of suspension at pH 7 was the lowest. Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased. It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased. The more sucrose was added, the better foam stability was.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.3
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• pp.167-172
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• 2003

Foam fractionation can be used to enrich a hydrophobic protein such as bromelain from an aerated dilute protein solution because the protein foams. On the other hand, a protein such as invertase, which is hydrophilic, is not likely to foam under similar aerated conditions. While a foam fractionation process may not be appropriate for recovering a hydrophilic protein alone, it is of interest to see how that non-foaming protein affects the foaming protein when the two are together in a mixture. The bromelain enrichment, activity and mass recovery were observed as a function of the solution pH in order to explore how invertase can affect the recovery of bromelain in a foam fractionation process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.5
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• pp.509-514
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• 2003

We performed the experiment to determine the effective factors, such as the initial concentration of protein, pore size of air distributor, SAV (superficial air velocity), pH, salts and temperature related to foaming characteristics. The foam height in a foam generator was increased with the increase of the initial protein concentration and the decrease of pore size. As SAV was increased, the foam height was increased, and the optimum SAV was 0.84 cm/sec. The foam height was highest in the acid region and it was increased with the increase of salt concentration of NaCl and $NaHCO_3.$ The removal efficiencies of TSS (total suspended solid) and turbidity decreased with the increase of the initial protein concentration in the batch foam separator.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Fisheries and Aquatic Sciences
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• v.6 no.4
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• pp.187-193
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• 2003

The performance of a foam fractionator to remove TAN, $NO_2,\;NO_3$, TSS, protein, and $PO_4-P$ at different superficial air velocities and foam overflow heights was evaluated in a lab-scale seawater recirculating system for culture of Korean rockfish (Sebastes schlegeli). The foam overflow rates increased with the increase of superficial air velocities, but decreased with the increase of foam overflow heights. Concentrations of all the water quality variables in the foam condensates increased with the increase of foam overflow height, but decreased with the increase of superficial air velocities. TSS, protein, and phosphate enrichment factors were within the range of 6.4-39.4, 1.6-7.3 and 1.2-3.9, respectively. Low values of TAN, $NO_2,\;and\;NO_3$ enrichment factors were obtained and they indicate that foam fractionation is rot an effective way to remove dissolved inorganic nitrogen. The calculated maximum daily removal values for TSS and protein were 10.9 and 1.4g, respectively.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.515-518
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• 2002

The method of foam fractionation can be applied to enrich proteins from a dilute protein solution if the proteins are hydrophobic and foam. If a protein, such as invertase, is hydrophilic, a dilute solution containing this protein may not foam. In that case, a batch foam fractionation process may not be appropriate for recovering a concentrated solution of that protein. In this paper, various concentrations of invertase were added to a dilute solution containing bromelain (a hydrophobic protein), in order to determine how the presence of a hydrophilic protein can affect the recovery of the desired hydrophobic protein. The effect of invertase on bromelain recovery was studied here at an initial bulk solution pH of 5 and an air superficial velocity of 4.6 cm/s.

• Journal of the Korean Society of Safety
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• v.29 no.2
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• pp.18-23
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• 2014

Foam extinguishing agent is widely used for extinguishing combustible liquid fires. Compared to other foam type extinguishing agents, protein foam has relatively low cost and low toxicity and produces stable foam blanket which is excellent in heat resistance and sealability, despite it has weak fluidity. Therefore the study investigated foaming characteristics followed by various factors affecting the fluidity of the protein foam extinguishing agent. The extinguishing characteristics differentiated by the changes in fluidity were also experimented. Foaming performance was compared by measuring the expansion ratio and the 25% drainage time. Moreover, the 25% drainage time and the extinguishing time was compared. The results showed that the 25% drainage time and the expansion ratio were increased as the pressure of nozzle and the concentration of hydrolyzed protein liquid enlarged. However the foaming and extinguishing performance were not improved when the condition exceeded certain level of pressure and concentration. The fastest fire extinguishing condition was the nozzle pressure 4bar with the 85wt.% of concentration of hydrolyzed protein liquid.