Brewing is an ancient biotechnology process, and requires foam to be generated in the production of products such as beer. However, too much foam can still create a big problem and result in the inefficient use of vessels as increased headspace or ullage has to be used, reducing the yield. Although antifoam is rarely used in beverages the foam production can be managed by control of the process parameters. This is much more efficiently carried out by measuring the foam with a foam sensor.
Hycontrol’s highly versatile range Suresense Foam Control systems have been specifically developed for measuring the thickness of foam in a process, detecting foam-liquid interfaces and measuring liquid levels, ignoring the presence of any foam. The patented technology behind these systems originated from detailed research into foam control during pharmaceutical fermentation. Hycontrol point out that the special measuring sensors and control equipment have been designed specifically for foam control and are not modified level sensors.