As water flows through a food processing facility, air becomes increasingly entrained within its volume. Once air makes its way to the surface, foam begins to form and grow.
'How to lower Costs of Anti-foam Agent in potato processing facilities' is based on materials provided to PotatoPro by ChemFree Defoam LLC. The content of the original article has been edited for clarity and to fit the PotatoPro platform. Pce Superplasticizer In Powder
If emerging water strikes the surface of the water in the tank (left), more air becomes entrained, thus, more foam is generated.However, by immersing the end of the pipe so as to have the emerging water exit below the surface (right) the effect of an air/water interface is greatly minimized
Utilizing turbulent flow, it is possible to design systems whereby foam levels in tanks being fed by open flumes reach an equilibrium and are maintained at acceptable levels.
Ideally, obstructions should be removed. If that is not possible, a smooth streamlined diversion that allows the water to “slip” by the obstruction without adhering to it (shown above)
Example of a proper design for a closed pipe
Example of a proper design for an open trench (gutter)
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