摘要
综述制糖过程中的起泡成分、泡沫形成的条件及泡沫稳定存在的因素。消泡剂的进入系数和铺展系数以及增水颗粒的去润湿作用，论述了消泡机理。
The composition. formation and stability of foam in sugar manufacture are reviewed. The defoaming mechanism is discussed from entering and spreading of defoaming agent molecules, demetting of hydrophobic particles as active component in defoaming agents.
出处
《甘蔗糖业》
1996年第3期41-44,共4页
Sugarcane and Canesugar
关键词
制糖
泡沫
消泡剂
消泡机理
Sugar Manufacture
Foam
Dofoaming Agent
Mechanism
