Swelling and dissolution in cleaning of whey protein gels

Saikhwan, Phanida; Mercadé‐Prieto, Ruben; Chew, Y.M. John; Gunasekaran, Sundaram; Paterson, W. R.; Wilson, D.I.

doi:10.1016/j.fbp.2010.09.006

Cited by 34 publications

(16 citation statements)

References 31 publications

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“…Many authors quote 0.5% NaOH to be optimal for WPC removal from stainless steel, although the existence of cleaning optima has not been categorically proved in all cases. Bird and Fryer () found that increasing the NaOH concentration to 2% can produce a deposit with a less open (dissolved) structure than at 0.5%, thus lengthening the swelling phase—Yoo and others () and Saikhwan and others () explained the processes that underpin this observation. Plett () reported that a maximum cleaning rate occurs when cleaning with detergent.…”

Section: Cleaningmentioning

confidence: 98%

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Goode

Asteriadou

Robbins

et al. 2013

Comp Rev Food Sci Food Safe

126

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Fouling of food process plant surfaces and the subsequent cleaning needed is a significant industrial problem, and as the cost of water and chemical disposal increases, the problem is becoming more significant. Current literature on water-based cleaning is reviewed here according to the classification of 3 types of cleaning problems. By doing this, it is hoped that new knowledge can be highlighted applicable to improving industrial cleaning. (i) For type 1 deposits (that can be cleaned with water alone)-Cleaning time appears related to Reynolds number and surface shear stress. An increase in Reynolds number seems to decrease cleaning time. Cleaning temperatures greater than 50• C do not appear beneficial.(ii) For type 2 deposits (biofilms)-Removal behavior of biofilms seems to be dependent on the microbial aging time on the surface. Keeping a material hydrated on a surface enables easier removal of it with water. a. Water rinsing: Temperature and wall shear stress have varied effects on removal. b. Chemical rinsing: Flow and temperature were seen to have the biggest effect at the start of cleaning, but contact time was more important as cleaning progressed at a given sodium hydroxide solution flow and temperature. (iii) For type 3 deposits (that require a cleaning chemical)-For specifically, protein-based systems excessive chemical forms a deposit difficult to remove. Increasing wall shear stress and temperature was most beneficial to cleaning rather than concentration. The action of temperature can reduce the use of a chemical for type 2 and type 3 soils. The findings suggest that the right combination of flow characteristics at a given temperature and concentration is crucial to achieving fast cleaning in all cases. There are a number of cleaning monitoring methods at various stages of commercialization that may be capable of monitoring bulk cleaning and cleaning at the surface. To optimize cleaning will require integration of measurement methods into the cleaning process.

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Section: Cleaningmentioning

confidence: 98%

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Goode

Asteriadou

Robbins

et al. 2013

Comp Rev Food Sci Food Safe

126

View full text Add to dashboard Cite

show abstract

“…Salt laden solutions have been used in previous dissolution studies to elucidate the strong correlation between the equilibrium swelling and the constant dissolution rate in whey protein gels (Saikhwan et al, 2010). Higher concentrations of monovalent salts decrease SR and R o in roughly similar proportions.…”

Section: Dissolution Of Protein Gels With Saltmentioning

confidence: 99%

“…Previous work on the dissolution of whey protein gels has highlighted the relevance of swelling in dissolution (Saikhwan et al, 2010). One possibility of the very low dissolution of egg white gels at room temperatures could be that gels do not swell, for instance due to the presence of divalent salts in the crude powders.…”

Section: Swelling Of Egg White Gels In Alkalimentioning

confidence: 99%

“…The complexity of both processes, exacerbated by the use of chemically complex food products, has resulted in a slow buildup of solid fundamentals; a good example on dairy fouling is the recent work by Jimenez et al (2013). The fundamentals of cleaning have attracted much less attention in the past, with the key exception of pure whey protein gels (Mercadé-Prieto et al, 2008;Saikhwan et al, 2010). The dissolution of whey protein gels in alkali solutions involves the fast diffusion of alkali into the gel, followed by the swelling and subsequent break up of non-covalent interactions at pH above ∼11.5.…”

Section: Introductionmentioning

confidence: 98%

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Cleaning beyond whey protein gels: Egg white

Li¹,

Koutzenko²,

Chen³

et al. 2015

Food and Bioproducts Processing

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“…The heat-induced gelation of whey protein represents one major mechanism of fouling and has thus been applied as a model material to study the protein fouling and cleaning. The employment of heat-induced gels to study fouling and cleaning has triggered a large number of related studies (Mercadé-Prieto and Chen, 2006a;Yoo et al, 2007;Mercadé-Prieto et al, 2006b,c;2007a,b;2008;Saikhwan et al, 2010). Heat-induced protein gels act as a model material of fouling which involves a composite of protein, mineral and fat, providing a more repeatable way to study the dissolution mechanisms of proteinaceous deposits.…”

Section: Introductionmentioning

confidence: 97%