Stripping in sparged fermentation systems. I. Two component model systems

A theoretical approach to the prediction of stripping or accumulation of minor components in solution with water by a sparged stream of dry air bubbles is developed and tested experimentally for two model systems, containing 1 mole‐% respectively, of ethanol, to represent situations where the minor component is more volatile than water, and of acetic acid, to represent the reverse. Close agreement between theory and practice is achieved in the former case, where an overall reduction in the liquid phase concentration of the minor component occurs, while in the latter, where overall accumulation occurs, there is some discrepancy. Considerations for an extension of the study are included.