skumlager

Skumlager, meaning foam layer in Norwegian, refers to a distinct layer of foam that forms at the surface of a liquid when gas bubbles accumulate and are stabilized by surface-active compounds.

Common contexts include beer production, where a foam head forms on top of the beverage; wastewater treatment, where foaming can affect aeration basins; and food processing, where foams arise from proteins and fats.

Foam layer properties depend on bubble size, layer thickness, liquid temperature, pH, and the concentration and type of stabilizers such as proteins and surfactants.

While a foam layer can be desirable in some products, excessive foaming can lead to product loss, fouling of equipment, and process inefficiency.

Management strategies include antifoam agents, improved aeration control to reduce foam formation, skim removal, and process adjustments to minimize stabilizers.

See also foam, froth, antifoam, aeration.