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In the industrial processing of vegetables, foam formation is primarily caused by plant proteins, starch degradation products and other surface-active components that are released into the process water during washing, cutting, blanching and conveying. In combination with intensive water circulation, air contact and recirculation systems, this can lead to the formation of stable foam.
Typical foam-critical process steps include:
Foam intensity depends strongly on the type of vegetable (e.g. peas, beans, spinach), temperature, water quality, pH value and overall process conditions. A standardised dosing approach is therefore not appropriate; instead, demand-driven, process-specific defoamer addition is essential.
KEBO defoamers for vegetable processing are designed to reliably control foam without compromising process stability, hygiene requirements or product quality. They support stable throughput rates, clean plant conditions and economically efficient operation.
The products shown on our website are only a selection of our entire product range. There is no universal remedy for the rapid removal of impurities. Some can be removed well with alkaline agents, others better in the acidic range. The large variety of conceivable cleaning problems and the large number of additives, inhibitors and ready-to-use cleaning solutions offered by us make it advisable to obtain detailed advice before starting cleaning.
The same applies to inhibitors, defoamers, scale preventers, corrosion inhibitors, pickling inhibitors, etc. Depending on the plant, material, product and the type of boiler/cooling water is used, different individual challenges arise. We are well equipped for them.
Talk to us, we will be happy to help!
On request, we can analyze deposits in our laboratory and develop a cleaning strategy based on our many years of experience, taking into account the conditions on site.