Fouling of Heat Transfer Surfaces Related to β‐Lactoglobulin Denaturation During Heat Processing of Milk

Abstract

Denaturation of beta-lactoglobulin during heating of milk in a plate heat exchanger has been investigated as an important factor in fouling the heat transfer surface. Using, on one hand, data on chemical composition of deposits obtained from biochemical analysis technics and, on the other hand, kinetic data of beta-Iactoglobulin denaturation, the distribution profile of deposits along the surface and the experimental fouling curves can be adequately predicted.

Modeling and simulation of shell and tube heat exchangers under milk fouling

“…Lalande et al (1985) were the first who investigated the effect of p-lactoglobulin denaturation in milk fouling and showed that heat denaturation of this protein governs the milk deposit formation on the heat-transfer area. De Jong et al (1992) applied the kinetics of the p-lactoglobulin reaction to analyze fouling in plate heat exchangers, and found that the amount of deposit could be correlated with protein reaction rates.…”

Aspects of the effects of temperature and electrolyte composition on pitting corrosion of stainless steel in dairy fluids

“…However, most denaturation processes consist of changes in secondary bonds (ion-dipole, hydrogen and Van der Waals bonds) and in the rotational positions about single bonds which are controlled by the secondary bond structure [19]. The reaction between whey proteins (mostly b-lactoglobuline) and casein micelles also occur upon heating, hence causing their irreversible denaturation [21]. The main proteins in dairy products are caseins, b-lactoglobuline and a-lactalbumine.…”

Formation of Fouling Deposit from Several Soft Drinks on Stainless Steel Surfaces.

“…For example, deposits formed at temperatures below I lO'C contain approximately 50-60% protein and 30-35% minerals (Burton, 1968), and half ofthe protein in the deposits is ~-1actoglobulin (Lalande et a/., 1985). The adsorption behavior of p-lactoglobulin has also been studied under various conditions for several kinds of solid surfaces (Skudder et a/., 1981;Arnebrant & Nylander, 1986;Arnebrant et a/., 1987;Luey et a/., 1991;Wahlgren & Arnebrant, 1990;Itoh et a/., 1995).…”