Investigation of Whey Protein Deposit Properties Using Heat Flux Sensors

Effect of whey protein concentration on the fouling and cleaning of a heat transfer surface

“…In fact aggregated whey protein molecules dominate the basic structure of the fouling deposits. Because of this and also the complex nature of milk deposits, many researchers (Belmar-Beiny et al, 1993;Schreier et al, 1994;Delplace and Leutiet, 1995;Fryer et al, 1996b;Davies et al, 1997;Gillham et al, 1999;Chen et al, 2000Chen et al, , 2001Xin et al, 2002a,b), found heat induced whey protein gels (HIWPG) to be a reliable model system for investigating milk fouling and cleaning.…”

The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling

“…The need to maintain hygienic plant and the detrimental effect of the fouling deposits upon heat exchanger performance (Davies, Henstridge, Gillham, & Wilson, 1997;Freeman, Middis, & Muller-Steinhagen, 1990) leads to the need for frequent cleaning. Hence, minimisation of fouling rates and maximisation of cleaning efficiency is of prime importance in order to reduce the cost of cleaning chemicals and plant downtime, while at the same time meeting legal requirements for food safety and hygiene (Pelligreno, Resmini, & Luf, 1995;Sandu & Singh, 1991).…”

Design and performance of a low-frequency non-intrusive acoustic technique for monitoring fouling in plate heat exchangers

“…This sensor is not adapted to the PHE context. Other sophisticated methods have been developed to monitor fouling such as silicon sensors (Stenberg, Stemme, & Kittilsland, 1988), microstrip monitoring technique (Root & Kaufman, 1992), photothermal deflection method (Fujimori, Asakura, & Suzuki, 1987), optical techniques (Withers, 1996) or fluxmeters (Davies, Henstridge, Gillham, & Wilson, 1997). Unfortunately, most of them (i) require important instrumentation; (ii) are not always adapted to non-transparent equipment; (iii) are not compatible with an industrial environment since they are often restricted to laboratory use which limits the implementation in a PHE and (iv) are not adapted to cleaning requirements encountered in the food industry.…”