Alkaline cleaning of ultra-high temperature dairy fouling in a laminar flow regime

The formation of deposits on surfaces is unavoidable in the food industry, but deposits increase the resistance to fluid flow and hamper the heat transfer necessary for, e.g., pasteurisation or sterilisation of dairy products. While deposits from pasteurisation processes are optimally cleanable at a...

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Bibliographic Details
Published in:International dairy journal 2021-06, Vol.117, p.105014, Article 105014
Main Authors: Schnöing, L., Shahnazari, R.N., Hohlen, I., van Asselt, A.J., Augustin, W., Scholl, S.
Format: Article
Language:English
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Summary:The formation of deposits on surfaces is unavoidable in the food industry, but deposits increase the resistance to fluid flow and hamper the heat transfer necessary for, e.g., pasteurisation or sterilisation of dairy products. While deposits from pasteurisation processes are optimally cleanable at an established sodium hydroxide concentration, information on cleaning of dairy deposits from ultra-high temperature processes is limited. The cleaning of ultra-high temperature deposits from dairy products is discussed, using model foulants from whey protein concentrate and medium heated skimmed milk powder. Deposits were generated reproducibly in a shear-free batch apparatus on electrically heated stainless steel plates with constant surface temperatures of 85 °C and 125 °C. The subsequent cleaning of these test samples in an external laminar operated flow channel at an average bulk temperature of 75.5 °C show a shift of an optimal concentration of sodium hydroxide of ultra-high temperature fouling compared with low temperature fouling.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2021.105014