New AntiFoams Based on Newly Developed Mechanism (NAF) Forts. von 5605.1

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Unité de recherche

INNOSUISSE

Numéro de projet

7788.1;6 EPRP-IW

Titre du projet

New AntiFoams Based on Newly Developed Mechanism (NAF)

Titre du projet anglais

New AntiFoams Based on Newly Developed Mechanism (NAF)

Textes relatifs à ce projet

	Allemand	Français	Italien	Anglais
Description succincte	-	-	-
Résumé des résultats (Abstract)	-	-	-

Textes saisis

Catégorie	Texte
Description succincte (Anglais)	New AntiFoams Based on Newly Developed Mechanism (NAF) Forts. von 5605.1
Résumé des résultats (Abstract) (Anglais)	Froths and foams are not desirable in manufacture and recycle of paper and other industrial processes since bubbles affect the product quality. Kolb AG (Hedingen) empirically developed two categories of antifoams: (i) a water-based suspension of hydrophobic fatty alcohol particles and (ii) alkoxylated block polymers of alcohols (concentrates). The mechanisms of the suspension antifoams and the parameters affecting their efficiency discovered at the Food Process Engineering Laboratory of ETH during the ongoing KTI project will be the basis for development of new economically advantageous antifoams such as concentrates suitable even for higher temperature applications. In addition, it is proposed to verify the discovered mechanism of antifoaming for concentrates and the parameters, which affect the efficiency of antifoaming both at microscopic and macroscopic levels.

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Texte

Description succincte
(Anglais)

New AntiFoams Based on Newly Developed Mechanism (NAF) Forts. von 5605.1

Résumé des résultats (Abstract)
(Anglais)

Froths and foams are not desirable in manufacture and recycle of paper and other industrial processes since bubbles affect the product quality. Kolb AG (Hedingen) empirically developed two categories of antifoams: (i) a water-based suspension of hydrophobic fatty alcohol particles and (ii) alkoxylated block polymers of alcohols (concentrates). The mechanisms of the suspension antifoams and the parameters affecting their efficiency discovered at the Food Process Engineering Laboratory of ETH during the ongoing KTI project will be the basis for development of new economically advantageous antifoams such as concentrates suitable even for higher temperature applications. In addition, it is proposed to verify the discovered mechanism of antifoaming for concentrates and the parameters, which affect the efficiency of antifoaming both at microscopic and macroscopic levels.