Prevention and control of foam production in processing applications

AF10 Anti-foam is very cost effective in operation, requiring very low dosage rates when used to control foam levels during the processing of salads, fruits and vegetables.

Available in both silicone and vegetable bases AF10 may also be used in applications which handle organic produce. Starch releasing vegetables such as potatoes require a very high performance antifoam during peeling, washing, slicing and dicing.

AF10 can easily deal with such applications due to its extreme concentration. Most applications only require 10ml of AF10 at regular intervals per 1000 Litres of processing water. This can either be dosed manually or by means of an electronic pump. It is a very viscous, white liquid available in 20Kg, 200kg or 1000kg.

Why foam occurs in food production ?

Foam is a dispersion of air in liquid, It is generated when surface acting agents are present in liquid which is agitated. The surface acting agents or surfactants alter the surface tension of the liquid in such a way as to encourage the development of thin films. These films are prevented from draining and are hence stabilised by the presence of the surfactants which tend to accumulate in chains around the films. Thus, once bubbles of foam are created they do not disperse as they might in other circumstances. Some of the most successful products for stabilising foam are products  such as AF10.