Food Industry Hygiene Solutions
SUGAR PRODUCT
Problems with foaming when producing sugar.
Increased foaming during the sugar production process may be caused by contaminants from the soil and the beet. Unwanted manufacturing constraints are brought on by the foaming as:
increased energy expenses reduced tank capacity ineffective settling material loss slower crystallization and evaporation processes that require more energy, and additional downtime as a result of equipment cleaning.
POTATO PROCESSING
Foaming problems in potato processing are common. As air is introduced into the system via turbulence, the potato releases proteins, starches, and other contaminants into the water, resulting in noticeable foaming. This foam frequently impedes the smooth operation of the production process if defamers are not used. The Valyria team meticulously chooses the right deformers and foam management solutions to lessen the foaming issue and guarantee a dependable and safe procedure.
STARCH INDUSTRY
Starch is an essential element that the food and paper industries are always in need of. Naturally occurring proteins and fibers are also becoming increasingly significant and profitable byproducts of starch producers. Processing several basic materials, including potatoes, wheat, corn, peas, and tapioca, yields starch. The starch extraction and protein recovery processes at all facilities processing these raw materials cause foaming.
FERMENTATION
Fermentation is a microbial process used in biotechnology to transform organic materials into desired end products. There is a difference between anaerobic and aerobic fermentation, and for the microbe to produce a useful fermentation product, ideal circumstances must exist. With the aid of antifoaming compounds, LEVACO aims to eliminate, stop, or control foaming depending on the fermentation process.