Low-Foaming Surfactants in Synergistic Ternary Blends

摘要

Foam formation is an ever-increasing problem that accompnies going in line with the expansion of mechanically aided cleaning procedures. In industry, cleaning-in-place techniques are used predominantly in the dairy, brewing, and beverage industries. In households, mechanical dishwashing is increasing its market share throughout Europe. In many applications, the use of antifoam products is difficult or prohibitive, since they may impact final product quality or may interfere with consumer expectations. Therefore, low-foaming surfactants are the subject of increasing awareness in the cleaning industry (1,2). The products of the first generation, ethylene oxide/propylene oxide copolymers, are currently fading out as a result of their problems with biodegradation and their moderate performance in many applications, compared with ordinary surfactants (3).