Antifoams and Defoamers for Potato Processing- WorldOfChemicals

How to Resolve Foam Formation During Potato Processing

Category : Products
Published by : Data Research Analyst, Worldofchemicals.com

Antifoams and Defoamers for Potato Processing

 

Potato and It’s Starch

Potato starch is starch which is extracted from potatoes, containing minimal protein or fat. Potato is an important food source and culinary ingredient. Potato starch are used as binding agents in ice creams, cake mixes and doughs. Starch extracted from potatoes are used in the distillation of alcoholic beverages such as wine, alcohol and vodka. The remaining produce is used for processing food products such as french fries, chips, croquettes, wedges, starch, flakes, pellets and powder. Potatoes are also processed for livestock feed.

 

Foam Formation and Problems

The dry contents of potato include starch and proteins. The percentage of these contents depend upon the quality of potatoes. When potatoes are sent for washing, peeling, cutting and transportation processes, foam is generated from starch and protein, which are extracted by water. Foam production is influenced by the quality of potatoes and processing methods involved. Starch is released into water during the washing and slicing processes of potatoes. The production efficiency is affected due to the accumulation of starch with leads to increased foam formation. Foaming in bleaching process also effects the quality of potato products. Foaming effects the performance of equipment, manufacturing process and lead to increased consumption of water.


Solution for Reducing Foam Formation

The efficiency of potato processing can be increased by preventing and reducing foam formation using defoamers and antifoams. Trioban range of defoamers help in the removal of starch without causing harm to potatoes. Thereby improving the quality of potato products. They also help in enhancing potato processing, such that water and energy are conserved. Trioban range of defoamers are ecologically sound products that meet the needs of modern consumers. Trioban antifoams are food grade products that deliver high performance and are easy to handle. Some of the defoamers are listed below:

What is Foam?

Foam is composed of a network of bubbles that rest against each other in vicinity. It is formed by trapping pockets of gas in a solid or liquid. Foam formation occurs in industrial processes such as washing and transporting,where water is used. 


What are Defoamers?

Defoamers or anti-foaming agents are chemical formulations used to eradicate foam produced during industrial processes. The term defoamer or anti-foaming agent are often used interchangeably. This chemical additive is used to break a foam formation or to break the foam already been formed. Few of defoamers classification include oil based defoamer, silicone based defoamer, powder defoamers, water based defoamers and alkyl polyacrylates.

 

TRIOBAN PA 536, TRIOBAN 918 SS, TRIOBAN PA 550 and TRIOBAN P 958 are effective in controlling all types of foams, which can be used during potato washing, slicing and blanching processes.

TRIOBAN FP 10.20.30 is an antifoaming additive used for washing, diluting, evaporating and boiling stages. It is ideal for soft drinks industry.

TRIOBAN AF 350 is exclusively formulated as an antifoaming agent for cooking oils to prevent its splatter during the cooking process.

TRIOBAN P 5N is an organic defoamer used for the processing of potato and sugar products. It is having good foam control properties for all types of fermentation processes.


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