Fouling of Heat Exchangers in the Dairy Industry
نویسنده
چکیده
J. Visser Th. J. M. Jeurnink NIZO, 6710 BA Ede, Netherlands N A general overview is given of the main factors in the fouling of processing equipment used for heating dairy fluids. The data collected indicate that the primary step in fouling is the adsorption of a monolayer of proteins onto the wall of the heating equipment at room temperature. Real fouling (i.e., the formation of macroscopic layers of foulants), however, is caused by particle formation in the bulk of the liquid being processed. These particles include both whey protein aggregates and calcium phosphate particles. Their formation is heat induced, and the deposition takes place through diffusion toward the heating surface. Only very high flow rates are able to prevent their deposition and subsequent sticking. To better control the process of fouling, special attention is given to the parameters affecting the formation of both types of particles and how their formation can be retarded or prohibited, including the role of calcium sequestrants, pH, preheating, and flow rate herewith. © Elsevier Science Inc., 1997
منابع مشابه
Fouling of Heat Exchangers by Dairy Fluids – a Review
* Current address: Fonterra Co-operative Group Ltd, Private Bag 11029, Palmerston North, New Zealand Email: [email protected] ABSTRACT Fouling of heat exchangers in the dairy industry has been investigated extensively and a large number of studies are reported in literature. This review focuses on the mechanisms of milk fouling, detailing the role of protein denaturation and aggregation...
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