||Charis at Work.....Food and
The rapid vacuum cooling of pie fillings or similar food
products often results in rapid foaming, causing serious damage to the vacuum
pumps and expensive loss of product. This simple drawing shows how a Charis SureSense System can automatically control
foaming during the cooling process.
cooking vessel containing the food under process is fitted with a vacuum pump
to withdraw the steam and hot gases generated when the food is rapidly cooled.
The cooling process quickly generates foam which if not controlled can be
sucked into the vacuum pump, damaging the pump and contaminating the
The Charis Foam Probe will
sense the presence of foam as soon as it starts to form and signal the FCW2
controller. The FCW2 is used to control a valve in the vacuum line to reduce
the vacuum, which in turn reduces the foam. As soon as the foam reaches an
acceptable level the controller adjusts the valve to start the vacuum process
again. This cycle continues until the food has cooled to a level where further
cooling no longer generates foam.
Another example of
the use of Charis Foam Control systems is in the processing of sugar beet. This
has a high foaming tendency during the process to extract sugar from the sugar
beet, which must be controlled using antifoam agents. The scale of the process
can lead to expensive loss of equipment and product if the foaming is not
controlled, but in turn this can lead to considerable expense in antifoam if it
is added on an ad-hoc basis. By using a Charis Foam
Control system the antifoam is added only when needed thus reducing
antifoam costs and improving the throughput.
If you feel that Charis Technology could help you control your
foam problems in a cost effective and reliable manner please contact us.
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