Solving Hidden Foam in Sugar Evaporators

During sugar evaporation (70-85°C), hidden foam trapped under viscous syrup layers (pectin/protein content) reduces heat transfer and causes uneven crystallization, leading to 5-8% sugar loss. Chemi Tech’s specialized defoamer (KM-330) delivers:

Nanoscale penetration: ≤200nm silicone-polyether particles disrupt foam lamellae by reducing surface tension gradient；

Thermal resistance: Stable at 150°C without degradation；

Colloid resistance: Phosphate groups prevent deactivation by pectins.

Case study:

A Viet Nam sugar factory solved crystallization inconsistency (solid content fluctuation ±15%) with 0.05% KM-330：

Hidden foam removal ≥98%, evaporation rate increased by 22%；

Crystal uniformity (D50 deviation) improved from ±30μm to ±8μm；

Annual energy savings: RMB 530,000.

Dosage: 0.03%-0.08% directly into feed pipes, compatible with continuous evaporation systems.