WEBINAR: Foam In Food Production - Where Foam Evolves and How to Fight it

5 Jul 2021

Date: 14.07.2021
Time: 16:30 to 17:30
Organizer: MÜNZING CHEMIE GmbH
The webinar will be held via Teams Webinar by our laboratory manager Mr. Thomas Hurrle

in multiple discussions we understood that there is plenty curiosity out there. To satisfy this curiosity we would like to share some of our insights. Consequently we would like to invite you to a webinar about foam:

Foam In Food Production: Where Foam Evolves and How to Fight it

WEBINAR: Foam In Food Production - Where Foam Evolves and How to Fight it
MAGRABAR® defoamers enable you to utilize your capacities more effectively and reduce losses due to overflowing containers.

Let's talk about foam!

Foam can be a mayor challenge in food manufacturing. It can cause production stoppages, lead to health and safety concerns, reduce capacities and lead to product loss from overflowing containers.
Unfortunately there are many substances in foodstuffs, e.g. proteins, fatty acids, polysaccharides and phospholipids are inherently foamy.
In this webinar we want to introduce the basics of why foam occurs and how to fight it.
The webinar will include some hands on examples showcasing the different challenges.

The Webinar is planned to run 1h with a 45 min talk and 15 mins for Q&A.

14.07.2021 16:30 – 17:30 via Teams Webinar

register here