How to test food defoamers
We can conduct judgment test or quantitative test on the properties of defoamers according to specific needs, so do you know how to test food defoamers? Defoamer manufacturers introduce several common methods.
1. Shake bottle method: The simplest and most common method is the shake bottle test method. Add enough foaming liquid in the stoppered measuring cylinder. After shaking the bottle up and down for the same number of times each time, let it stand to observe the foam height and defoaming time
2. Spray test: Spray the bubble solution to produce bubbles, and then add the defoamer to measure the defoaming effect based on the defoaming time
3. Circulating water pump test: Put the bubble solution in a closed loop circulation system flow, add the defoamer to stir, and measure the foam height. This method is to test the quantitative evaluation of the defoaming performance under the dynamic state of mixing, emulsion and cutting effect. When the solution circulates in the closed loop, the time required to reach the required foam height is measured to evaluate the defoaming efficiency.
4. Densitometer measurement: Use a densitometer to measure the relative density of the foam-liquid mixture, and the difference between the relative density value and the relative density of the foaming liquid before mixing represents the foaming amount. The greater the relative density difference, the higher the gas content in the foam-liquid mixture, and the greater the foaming force. The percentage of the relative density difference to the relative density of the foaming liquid before mixing represents the foaming rate; the foaming amount of the pulp after adding the defoamer is measured, and the difference between the foaming amount of the blank pulp is the foaming amount, and then the foaming amount of the blank pulp is compared to obtain the foaming rate of the defoamer.
It must be admitted that soybeans, as this kind of key feed, account for a considerable proportion of all feeds. However, do you know? Soybeans contain a large amount of anti-nutritional elements such as trypsin inhibition factor, lectin, and goitrogens. After long-term consumption by small animals, a series of food poisoning symptoms such as indigestion to varying degrees, reduced absorption and utilization of nutrients such as carbohydrates and vitamins, and stagnation of growth and development are caused, thereby limiting the use of soy protein in weaned piglets.
