Application characteristics of defoaming agents
Defoaming agents are substances used to reduce surface tension and eliminate foam during food processing. Then its application performance is mainly as follows:
1. Practical application of eliminating bubbles. The generation of foam is mostly caused by the surface active substances contained in the solution forming bubbles and floating at the interface between the solution and the air under the action of external force, or forming bubbles. During food processing, such as fermentation, stirring, boiling, concentration, etc., a large number of bubbles can be generated, which will affect normal operations and must be eliminated in time or prevented from occurring.
2. Main application categories. Mainly divided into two categories, one can eliminate the bubbles that have been generated, and the other can inhibit the formation of bubbles such as emulsified silicone oil. It can be directly injected into the foaming system or used after dilution. When adding it to the foaming system as a foam suppressor in advance, pay attention to the compatibility with the system, good storage and reasonable packaging.
The above are the main application characteristics of defoaming agents, especially in the food industry. By eliminating harmful foaming and inhibiting the occurrence of foam, the purpose and effect of maintaining food safety and ensuring food quality can be achieved!
