The article presents the problem of foaming in liquids in the potato starch production process. The influence of foaming formed in process lines on the maintenance of proper production parameters, as well as on the operation of equipment used in the process is discussed. Foam formed in liquids has a negative impact on the process and requires elimination. The paper discusses methods of foam elimination or ways of limiting the intensity of foam formation. Additionally, benefits of limiting foam formation influencing the stabilization of liquid flow in industrial installations, their influence on the elimination of errors and inaccuracy of liquid flow parameters measurements are presented. Also, the paper analyzes the ways of reducing liquid flow disturbances in systems requiring uniform inflow to devices and apparatuses in the process lines. Simplifying hydraulic systems by eliminating additional elements, such as stabilizing tanks, as well as discarding or limiting the use of chemical anti-foaming agents are also discussed.
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