“…They reported that bubble size is affected by solution and gas-liquid surface properties, such as solution pH, protein concentration, surface viscosity, surface tension, and some operational parameters, such as the superficial gas velocity and size of sparger. Saleh and Hossain (2001) determined the bubble size distribution in a foam fractionation column to identify the underlying mechanism and design for an improved foam fractionation process. Wong et al (2001) measured the bubble size in a continuous system to calculate the interfacial area and reported that the smaller bubbles, which were obtained with lower feed concentration, lower air velocities and pH close to the isoelectric point, gave better protein enrichment.…”