The Effect of Adding Minerals on Fouling from Whey Protein Concentrate

Christian, G.K.; Changani, S.D.; Fryer, P.J.

doi:10.1205/096030802321154718

Cited by 36 publications

(5 citation statements)

References 15 publications

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“…These authors reported that, in a laboratory scale fouling ring, the fouling potential of a WPI solution at a concentration of 3.0% (w/v) was prevented with trisodium citrate, tripotassium citrate, or disodium hydrogen phosphate. Results are also coherent with those of Christian et al [21] working with WPC solutions at pilot scale. They showed that doubling the quantity of calcium and phosphorus of a 0.3 wt% β-lg solution decreased the extent of fouling.…”

Section: Effect Of Adding Phosphate On the Deposit Mass Distribution supporting

confidence: 90%

“…Christian et al [21] studied the fouling of the pilot-scale heat exchanger by whey protein concentrates in the presence of calcium chelators. Unfortunately, they simultaneously changed the amount of calcium and phosphorus-containing compounds, which prevents concluding which mineral species is responsible for the decrease of fouling, and which phenomena governs the changes in the deposit composition.…”

Section: Of 20mentioning

confidence: 99%

“…Unfortunately, they simultaneously changed the amount of calcium and phosphorus-containing compounds, which prevents concluding which mineral species is responsible for the decrease of fouling, and which phenomena governs the changes in the deposit composition. Note that Christian et al [21] did not measure experimentally the decrease of deposit mass weight with chelator addition, but they reported the change in the dynamics of the fouling phenomena by monitoring the pressure drop and thermal resistance.…”

Section: Of 20mentioning

confidence: 99%

“…Christian et al [21] and Khaldi et al [25] already suggested that the heat transfer coefficients varies with the structure of the deposit layer. To verify this statement and understand the influence of the phosphorus in the fouling building up, cross-section chemical characterization of fouling on the stainless-steel surface was carried out by the EPMA technique, Figure 7.…”

Section: Fouling Layer Structurementioning

confidence: 99%

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Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger

Scudeler

Blanpain-Avet

Six

et al. 2021

Foods

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Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce the fouling of PHEs. Unfortunately, in depth studies investigating the changes of the whey protein fouling mechanism in the presence of calcium chelators are scarce. To improve our knowledge, reconstituted whey protein isolate (WPI) solutions were prepared with increasing amounts of phosphate, expressed in phosphorus (P). The fouling experiments were performed on a pilot-scale PHE, while monitoring the evolution of the pressure drop and heat transfer coefficient. The final deposit mass distribution and structure of the fouling layers were investigated, as well as the whey protein denaturation kinetics. Results suggest the existence of two different fouling mechanisms taking place, depending on the added P concentration in WPI solutions. For added P concentrations lower or equal to 20 mg/L, a spongy fouling layer consists of unfolded protein strands bound by available Ca2+. When the added P concentration is higher than 20 mg/L, a heterogeneously distributed fouling layer formed of calcium phosphate clusters covered by proteins in an arborescence structure is observed.

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Section: Effect Of Adding Phosphate On the Deposit Mass Distribution supporting

confidence: 90%

Section: Of 20mentioning

confidence: 99%

Section: Of 20mentioning

confidence: 99%

Section: Fouling Layer Structurementioning

confidence: 99%

See 2 more Smart Citations

Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger

Scudeler

Blanpain-Avet

Six

et al. 2021

Foods

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“…RTD high protein beverages may differ from milk in composition on the basis of the type and concentration of minerals, saccharides and fat content. Changes in the composition of milk protein product can change the composition of fouling deposits as demonstrated by Christian, Changani, and Fryer (2002). They studied the effect of the addition of calcium and phosphorous on fouling of WPC solutions used as a model fluid.…”

Section: Product Factorsmentioning

confidence: 99%

Improving ultra high temperature processability of high protein beverages

Singh¹

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Ultra-high temperature (UHT) stability of ready to drink (RTD) high milk protein beverages is mainly governed by their protein concentration, the relative abundance of the type of milk proteins present in their formulation and heat induced interaction of milk proteins among themselves and other beverage ingredients. The present PhD project was focused on addressing these issues in order to viii Financial support This research was supported by an Australian Government Research Training Program Scholarship.

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Challenges Involved in the Drying of Dairy Powders

Kolli¹

2017

Handbook of Drying for Dairy Products

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The Effect of Adding Minerals on Fouling from Whey Protein Concentrate

Cited by 36 publications

References 15 publications

Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger

Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger

Improving ultra high temperature processability of high protein beverages

Challenges Involved in the Drying of Dairy Powders

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