The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface

Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits

“…The proteinaceous layer is fully packed within the first minutes of pasteurization, and its thickness barely increases over time ( Section 3.3.1 ), showing high water solvation capacity due to its poor compaction grade ( Section 3.2 ), and it may also be more prone to subsequent protein binding than the bare SS substrate. 60 During pasteurization, surface temperature governs the interactions in the near-wall area (thermal boundary layer), controlling the molecular packing during the deposit build-up ( Section 3.2.1 ): T S (≥ 65°C) above the denaturation temperature of β-Lg favors surface reaction (i.e., chemisorption of milk compounds), resulting in a compact foulant structure and increased adhesion to the SS surface over time ( Section 3.3.1 ), which is reflected by the increased Young’s modulus ( Section 3.3.2 ). The increased T S would activate the adsorbed proteinaceous layer that favors mass transfer (e.g., proteins and minerals) from the bulk fluid, which is attributed to (i) limited quantity of unfolded proteins in the bulk fluid is sufficient to initiate fouling, 16 (ii) the adsorbed foulant layer shows topographical similarities to that formed at higher processing temperatures, 15 and (iii) the proteins of the first fouling layer have a secondary structure that differs from that of aggregates.…”

“…The proteinaceous layer is fully packed within the first minutes of pasteurization, and its thickness barely increases over time ( Section 3.3.1 ), showing high water solvation capacity due to its poor compaction grade ( Section 3.2 ), and it may also be more prone to subsequent protein binding than the bare SS substrate. 60 …”

“…This initial adsorption step is limited by the diffusion coefficient of individual milk compounds through the thermal boundary layer rather than the surface reaction itself, where low T L and T S (≤50°C) result in a stratified structure with physisorbed molecules weakly bind to the stainless steel (removed under 43.6 μN; Section ). The proteinaceous layer is fully packed within the first minutes of pasteurization, and its thickness barely increases over time (Section ), showing high water solvation capacity due to its poor compaction grade (Section ), and it may also be more prone to subsequent protein binding than the bare SS substrate During pasteurization, surface temperature governs the interactions in the near-wall area (thermal boundary layer), controlling the molecular packing during the deposit build-up (Section ): T S (≥ 65°C) above the denaturation temperature of β-Lg favors surface reaction (i.e., chemisorption of milk compounds), resulting in a compact foulant structure and increased adhesion to the SS surface over time (Section ), which is reflected by the increased Young’s modulus (Section ).…”

“…This initial adsorption step is limited by the diffusion coefficient of individual milk compounds through the thermal boundary layer rather than the surface reaction itself, where low T L and T S (≤50°C) result in a stratified structure with physisorbed molecules weakly bind to the stainless steel (removed under 43.6 μN; Section ). The proteinaceous layer is fully packed within the first minutes of pasteurization, and its thickness barely increases over time (Section ), showing high water solvation capacity due to its poor compaction grade (Section ), and it may also be more prone to subsequent protein binding than the bare SS substrate …”