Foam development in the evaporator is a phenomenon often encountered in maple production (Martin, 2011). As it passes through the evaporator, the boiling sap can begin to foam quickly, especially at a later stage of the production season. When excessive foaming occurs, the use of a foam control agent, commonly called “antifoaming agent” or “defoamer” in the maple syrup industry, sometimes becomes necessary to avoid problematic overnows (low productivity, loss of product, cleaning challenges, safety, etc.).
Loading...
Reload document 
Open in new tab