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Abstract
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Introduction
Fouling Deposit of Dairy Materials
Summary
References
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Agriculture
Food Science

A Comprehensive Review of Milk Fouling on Heated Surfaces

Profile image of EMAD SadeghiNezhadEMAD SadeghiNezhadProfile image of Mohammad Reza SafaeiMohammad Reza SafaeiProfile image of Mahidzal DahariMahidzal Dahari
https://doi.org/10.1080/10408398.2012.752343
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Abstract

Heat exchanger performance degrades rapidly during operation due to formation of deposits on heat transfer surfaces which ultimately reduces service life of the equipment. Due to scaling, product deteriorates which causes lack of proper heating. Chemistry of milk scaling is qualitatively understood and the mathematical models for fouling at low temperatures have been produced but the behavior of systems at ultra high temperature processing has to be studied further to understand in depth. In diversified field, the effect of whey protein fouling along with pressure drop in heat exchangers were conducted by many researchers. Adding additives, treatment of heat exchanger surfaces and changing of heat exchanger configurations are notable areas of investigation in milk fouling. The present review highlighted information about previous work on fouling, influencing parameters of fouling and its mitigation approach and ends up with recommendations for retardation of milk fouling and necessary measures to perform the task.

Figures (12)
Table 1 Important aspects of fouling mechanisms (Bansal and Chen, 2006)
Table 1 Important aspects of fouling mechanisms (Bansal and Chen, 2006)
Figure 1 Model of proteins and salts deposition on the heat exchanger surface (Georgiadis and Macchiatto, 2000; Youcef et al., 2009). The extreme variability of the composition of fouling layers published is highlighted by the selection in Table 3.
Figure 1 Model of proteins and salts deposition on the heat exchanger surface (Georgiadis and Macchiatto, 2000; Youcef et al., 2009). The extreme variability of the composition of fouling layers published is highlighted by the selection in Table 3.
Table 2 Average composition of milk (Bansal and Chen, 2006)
Table 2 Average composition of milk (Bansal and Chen, 2006)
Table 3 Composition of fouling layers from a selection of studies (Bennett, 2007)
Table 3 Composition of fouling layers from a selection of studies (Bennett, 2007)
Table 3 Composition of fouling layers from a selection of studies (Bennett, 2007) (Continued)
Table 3 Composition of fouling layers from a selection of studies (Bennett, 2007) (Continued)
Table 4 Types of milk deposits formed at different processing temperature ranges (Xin, 2003)
Table 4 Types of milk deposits formed at different processing temperature ranges (Xin, 2003)
Figure 2 Idealized deposition curve (Bott, 1995).
Figure 2 Idealized deposition curve (Bott, 1995).
Figure 3 Schematic illustrations of the forces involved in cleaning and related cleaning procedures (a) forces involved in cleaning; (b) detachment of large pieces of swollen and/or un reacted deposits; (c) removal of small lumps; (d) dissolution process (Xin, 2003).
Figure 3 Schematic illustrations of the forces involved in cleaning and related cleaning procedures (a) forces involved in cleaning; (b) detachment of large pieces of swollen and/or un reacted deposits; (c) removal of small lumps; (d) dissolution process (Xin, 2003).
Table 5 Surface energy components of the TiN sputtered surfaces (Rosma- ninho et al., 2007)
Table 5 Surface energy components of the TiN sputtered surfaces (Rosma- ninho et al., 2007)
Figure 4 Deposit mass formed after 15 min of deposition which is the first mass detected at 44 and 70°C. Surfaces are placed from left to right in an increasing order of their surface energy, more precisely their y~ parameter (Rosmaninho et al., 2005).
Figure 4 Deposit mass formed after 15 min of deposition which is the first mass detected at 44 and 70°C. Surfaces are placed from left to right in an increasing order of their surface energy, more precisely their y~ parameter (Rosmaninho et al., 2005).
Table 6 Fouling surface sample specifications used in the experiments con- ducted by Kananeh et al. (2009)
Table 6 Fouling surface sample specifications used in the experiments con- ducted by Kananeh et al. (2009)
Figure 5 Approximate distribution of the components in milk. Reproduced with permission from Wiley-VCH, Verlag GmbH, Germany (Modler, 2000).
Figure 5 Approximate distribution of the components in milk. Reproduced with permission from Wiley-VCH, Verlag GmbH, Germany (Modler, 2000).

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Carin Hagsten

2016

Fouling is the deposit of proteins and minerals formed on equipment surfaces during the heat treatment of dairy products. The concentrations of the components and the structure of the fouling reflect the processing conditions used. The use of a higher processing temperature, e.g., ultra-high temperature (UHT) treatment, promotes a mineral-rich fouling. The fouling layer decreases the transfer of heat from the heating medium to the dairy product. A product that undergoes insufficient heating during processing may contain viable microorganisms, which spoil the product and can be hazardous to the consumer. Therefore, an efficient and cost-effective cleaning process is crucial for maintaining food safety, as well as for optimizing energy expenditure. The main goal of this PhD thesis work has been to understand the fundamental mechanisms underlying cleaning for the removal of mineral-rich fouling, which to date has not been fully elucidated. The current investigations into the cleaning p...

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Heat Treatment of Whole Milk by the Direct Joule Effect—Experimental and Numerical Approaches to Fouling Mechanisms
Frédéric Semet

Journal of Dairy Science, 2006

occurring over a range of temperatures from 105 to 138°C. This temperature range corresponds to the part of the process made critical by protein and mineral fouling. The objectives were 1) to demonstrate the ability of an OH to ensure heat treatment of milk, 2) to study the thermal and hydraulic performance with an increasing power and temperature difference between the inlet and outlet of the OH, 3) to define and validate a criterion to follow heat dissipation efficiency, and 4) to compare the fouling propensity with the different configurations. A heat dissipation coefficient, Rh CO , was defined and validated to monitor the fouling propensity through global electrical and thermal parameters. Finally, a numerical simulation was developed to analyze heat profiles (wall, deposit, bulk). Because of an increasing Joule effect in the static deposit, the simulation showed how wall overheating would definitively cause fouling to spiral out of control.

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Related topics

  • Milk Technology
  • Milk production systems
  • Milk Quality

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    A critical review on surface modifications mitigating dairy fouling
    Yannick Coffinier

    Comprehensive Reviews in Food Science and Food Safety, 2021

    Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfer mechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used to modify stainless steel surface. Finally, methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.

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    Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk
    Viviana Rivera Flores

    Journal of Dairy Science

    Shelf-stable milk is consumed worldwide, and this market is expected to continue growing. One quality challenge for UHT milk is age gelation during shelf life, which is in part caused by bacterial heat-stable proteases (HSP) synthesized during the raw milk storage period before heat processing. Some Pseudomonas spp. are HSP producers, and their ability to grow well at refrigeration temperature make them important spoilage organisms for UHT processors to control. Previous studies have shown that lactose oxidase (LO), a natural and commercially available enzyme that produces hydrogen peroxide and lactobionic acid from lactose, can control bacterial growth in raw milk. In this research, we investigated the ability of LO to control HSP producer outgrowth, and thus delay age gelation in UHT milk. Six strains of Pseudomonas spp. were selected based on their ability to synthesize HSP and used as a cocktail to inoculate both raw and sterile (UHT) milk at a level of 1 × 10 5 cfu/mL. Groups were treated with and without LO, stored for 4 d at 6°C, and monitored for cell count and pH. Additionally, a sample from each was tested for HSP activity via particle size analysis (average effective diameter at 90° angle and 658 nm wavelength) and visual inspection on each day of the storage period. The HSP activity results were contrasted using Tukey's HSD test, which showed that in UHT milk, a LO treatment (0.12 g/L) effectively prevented gelation as compared with the control. In raw milk, however, a concentration of 0.24 g/L of LO was needed to obtain a similar effect. This test was scaled up to 19-L pilot plant batches of raw milk where they were challenged with Pseudomonas cocktail, treated with LO for 3 d, and then UHT processed. Resulting UHT milk bottles were monitored for gelation. Significant differences in particle size between the LO-treated samples and the control were observed as early as 1 mo after processing , and gelation was not detected in the LO-treated samples through 6 mo of storage. These results demonstrated that LO can be used to delay age gelation in UHT milk induced by HSP-producing Pseudomonas spp., representing an opportunity to improve quality and reduce postproduction losses in the shelf-stable milk market sector.

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