habzás

Habzás, or foaming, is the formation and stabilization of gas bubbles within a liquid, producing a foam or froth on the surface or within the liquid. The phenomenon occurs when surface-active compounds reduce surface tension and create discrete bubbles that are kept from coalescing rapidly by stabilizing thin films. Common agents include proteins, surfactants, soaps, detergents, and natural organic matter. Foaming can be desirable, as in beer, cappuccino, or mousse preparations, or undesirable, as in dairy processing causing overflow or in wastewater treatment where foam reduces gas transfer efficiency.

Key factors include agitation intensity, gas type and flow, temperature, liquid viscosity, and the presence of foam-stabilizing substances. Foam stability depends on the properties of the interfacial films, such as rheology and surfactant concentration; small amounts of proteins or polymers can dramatically increase stability.

Management strategies aim to prevent or reduce undesired foam. Antifoams or defoaming agents (such as silicone oils or mineral oils) are commonly used, along with process adjustments like lowering agitation, altering pH or temperature, or physically removing foam with skimmers or foam collectors. In wastewater and many industrial contexts, foam control is a standard part of process engineering.

Foam can be quantified by measuring foam height, expansion, or stability over time.

In summary, habzás describes foam formation and persistence in liquids, with wide-ranging implications for food production, water treatment, and industrial processing.