Non-chemical In-situ Foam Control for Food Processing

Food processing, such as potato processing, sugar production, soy processing, dairy industry, fermentation, fruit and vegetable processing, and others high in starch, proteins, or sugars generates high levels of foam. In order to control foam, anti-foaming chemical agents are added. Because they meet GRAS status as determined by the chemical manufacturers, not the FDA, (Since 1997 the FDA has stopped affirming substances.), chemical agents/formulas are subject to interpretation by the manufacturers that produce and sell these compounds. Also, maximum use rate can be unknowingly exceeded by the food processors. The effectiveness of water rinsing of foods processed in chemical laden water is variable, so, on balance, these chemicals are present on the final product. Aside from an inherent desire to improve food quality by eliminating in-process reactive chemical additives, the elimination of chemical use will increase productivity and reduce operational costs. Virtually all food processing companies have voiced their desire to have a nonchemical solution for foam control. Commercially available gas/liquid separators are used for foam control in some industries, but are not suited to meet the food industries' requirements for a cost-effective in-situ solution.