Fouling of Heat Exchangers by Dairy Fluids – a Review
نویسندگان
چکیده
* 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 reactions as well as mass transfer. It has also been endeavoured to review the effect of a number of different factors on milk fouling. These factors have been divided into five major categories: milk composition, operating conditions, heat exchanger characteristics, presence of micro-organisms, and location of fouling.
منابع مشابه
Fouling of Heat Exchangers in the Dairy Industry
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 la...
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