oam is a major problem in beet sugar production, especially during diffusion and purification stages. In our latest article, we explore the best defoamer solutions for beet sugar production, including real case studies and product recommendations for high-temperature and high-protein systems.
How do we assess antifoam efficiency ? Quality of an antifoam is given by two main characteristics : • Knockdown ability or shock effect :Meaning the speed to destroy an existing foam. • Persistence or durability : Meaning the efficiency over time. These two parameters can be assessed by several tests. The main test is the bubbling method. A graduated column with a glass frit in the bottom is required. Foaming water is poured in the column and air at constant flowrate is introduced through the glass frit in the column. Foam is generated by the air and starts to travel up the column. At a determined level of foam, antifoam is injected. By this method several antifoaming agents can be tested. A graph reporting foam height vs time is very helpful to establish the knockdown ability and the persistence for each product. The selected antifoam is the product with the best compromise between shock effect and durability Environmental performance Silicone antifo...
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