Measurement of interfacial areas in aerobic fermentations by ultrasonic pulse transmission.

The penetration of ultrasonic waves through opaque media and the large difference in the acoustic properties between air bubbles and the fermentation broth were used to measure the energy attenuation of pulsed ultrasound by the bubbles as the waves passed through the broth. This leads to an on-line determination of the specific interfacial area provided information is available about the holdup or bubble mean diameter. This article gives the principle of the method and demonstrates how the measured interfacial area may be used in evaluating the mass transfer coefficient of a fermentation system in a bubble column.