NON-SILICONE VEGETABLE OIL BASED ANTI-FOAM COMPATIBLE WITH CROSS-FLOW FILTRATION

A method of processing a liquid including adding an antifoam to a process liquid, and after adding the antifoam, continuously feeding the process liquid through one or more cross-flow filter membrane configured for cross-flow filtration, wherein the antifoam includes a mixture of (A) a vegetable oil...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	DOYLE, Jonathan, GEORIS, Jacques, LALOR, Eoin, KADAM, Shekhar Umakantrao, CUSKELLY, Daragh
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method of processing a liquid including adding an antifoam to a process liquid, and after adding the antifoam, continuously feeding the process liquid through one or more cross-flow filter membrane configured for cross-flow filtration, wherein the antifoam includes a mixture of (A) a vegetable oil and (B) an organic emulsifier or surfactant. The antifoam may, for example, not contain silicone.