In the chemical and food industries the undesired formation of foams in thermal separation processes can lead to considerable losses in performance and efficiency. Existing methods cannot represent the foaming ability of boiling mixtures. Against this background, a novel laboratory-scale method, based on Bikerman’s established definition of foamability, is developed to characterise the foamability of evaporation-induced foams. Based on the measured maximum steady-state foam volume and the maximum foam growth rate, a dimensionless number is established, which allows the evaluation of the evaporation-induced foaming ability.

中文翻译：

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蒸发引起的发泡能力的量化

在化学和食品工业中，热分离过程中不希望形成的泡沫会导致性能和效率的显着损失。现有方法不能代表沸腾混合物的起泡能力。在此背景下，开发了一种新的实验室规模的方法，该方法基于 Bikerman 对发泡性的既定定义，以表征蒸发引起的泡沫的发泡性。基于测量的最大稳态泡沫体积和最大泡沫生长速率，建立了一个无量纲数，用于评估蒸发引起的发泡能力。