Fouling of heat exchangers in the dairy industry

Visser, Jan; Jeurnink, T. J. M.

doi:10.1016/s0894-1777(96)00142-2

Cited by 210 publications

(131 citation statements)

References 43 publications

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“…induction which is usually required for the formation of protein aggregates or insoluble mineral complexes before a noticeable amount of deposits is formed and fouling period in which the milk fouling grows. This is consistent with results presented by many authors (Visser & Jeurnink 1997;Santos et al 2003;Augustin et al 2007). The only difference between presented trends in Figure 3 is that plate C has a greater amount of deposits than the other analysed plates.…”

Section: Resultssupporting

confidence: 93%

“…This shape is repeated on each of the studied plates. This result is consistent with previous reports on the formation of milk sediments on surfaces (Changani et al 1997;Visser & Jeurnink 1997). These studies describe the basic layer of protein molecules adsorbed to the SS, on top of which protein aggregates are deposited (formed after exposure of the hydrophobic core and the reactive free SH groups during the thermal denaturation of β-lactoglobulin).…”

Section: Resultssupporting

confidence: 92%

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An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Piepiórka-Stepuk¹,

Tandecka²,

Jakubowski³

2016

Czech J. Food Sci.

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Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: Ra = 0.028 µm; Ra = 0.174 µm; Ra = 0.445 µm. The plates were immersed in raw milk and heated at 85–90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Piepiórka-Stepuk¹,

Tandecka²,

Jakubowski³

2016

Czech J. Food Sci.

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“…The adopted way to pasteurize milk was first used in the dairy industry in 1930s, which utilizes the plate type heat exchanger. This type is still used today as the main method to pasteurize milk in a continuous flow process (Visser and Jeurnink 1997). This design of the plate type heat exchanger incorporates a number of plates, mainly stainless steel, sandwiched together with gaskets that control the flow direction, and seal the heating water flow with the product flow.…”

Section: Introductionmentioning

confidence: 99%

“…This film formed from the heated milk will now be referenced as the fouling layer or just fouling. This fouling layer causes the heat exchanger to be taken offline and physically cleaned when the in-situ cleaning procedures fail to maintain cleanliness of the system (Visser and Jeurnink 1997).…”

Section: Introductionmentioning

confidence: 99%

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Characterization Of Raw Milk Fouling On Plate-Type Heat Exchangers Using Different Alloys And Cow Phenotypes

Nelson¹

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Milk and other dairy products are widely used in many households today. Milk is a popular beverage that is seen as a healthy alternative to other synthetic beverages such as soda pop and other sugar based drinks. It became law that milk, and milk products are pasteurized before its release to the general public (FDA 2003). Pasteurization is a thermal process where the intent is to lower the concentration of microorganisms in the milk to render it safe to drink with heat (Bansal and Chen 2006). With all the thermal processing of the raw milk, this leads to thermal efficiency degradation of the heat exchangers used to pasteurize the milk (Bansal and Chen 2006) due to direct fouling of the heating surface.The buildup of organic and inorganic matter onto a metal surface from the constant heating of the milk on a stainless steel surface is called fouling. The exact mode on which the fouling layers nucleate and grow is unknown by the date of this writing.Milk fouling has been around as long as the pasteurization process. (Visser and Jeurnink 1997) Fouling rate is related to a function of variables. Fouling rate is a function of milk type, time, and temperature, age of the milk, seasonal variations, process equipment design and more. The main consensus of milk fouling initiation is that of the whey protein β-Lactoglobulin which constitutes about 0.32% in whole milk (de Jong 1997;Bansal and Chen 2005a;Bansal and Chen 2006). Table III shows the general compositions of the constituents in milk.v In order to look for dependence between milk phenotypes and heated surface alloys, a design of experiment (DOE) was made. The experiment used three types of milk phenotypes to test for fouling differences. Also, four alloy compositions were also tested against the milk phenotypes. This produced a three by four matrix of variable combinations or 3x4 factorial design. It was hoped that these combinations will show a certain, but repeatable process condition which will produce lower fouling rate versus the control milk type. The milk phenotypes used in this experiment are phenotype AB-AB (control), AB-AA, and AB-BB. The phenotype of label before the hyphen was the κ-casein phenotype, the label after the hyphen represented the β-Lacto globulin phenotype.The four metal types tested were stainless steel 304 (control), stainless steel 316, stainless steel 430, and titanium 6V 4Al. It was not feasible to change out the plates in the pilot scale milk pasteurizer at the pilot plant at the Dairy Products Technology Center (DPTC), or to make special replacement plates that exposed each metal to be tested on a single heat exchanger plate (AOAC-c 1995).The manufacturing of a complete laboratory scale milk pasteurizer for the study of milk fouling on metal plates proved to be very successful. The model flow cell heat exchanger produced high enough quality of milk foulant on the test coupons in comparison to the large scale fouling layers found in full scale dairy heat processing equipment. Although generally speaking, there was not a significant...

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Challenges Involved in the Drying of Dairy Powders

Kolli¹

2017

Handbook of Drying for Dairy Products

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Fouling of heat exchangers in the dairy industry

Cited by 210 publications

References 43 publications

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Characterization Of Raw Milk Fouling On Plate-Type Heat Exchangers Using Different Alloys And Cow Phenotypes

Challenges Involved in the Drying of Dairy Powders

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