Spinning Disc Cleaning of Skimmed Milk and Whey Protein Deposits

Stainless steel discs were fouled during heat transfer by skimmed milk and whey protein. The discs were then cleaned with aqueous sodium hydroxide solutions under controlled mass transfer conditions using spinning disc techniques. Cleaning rates were measured with good consistency and it was confirm...

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Bibliographic Details
Published in:Food and bioproducts processing 2002-12, Vol.80 (4), p.319-325
Main Authors: Morison, K.R., Thorpe, R.J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
cleaning
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
heat transfer
Hygiene and safety
mass transfer
milk
skim milk
sodium hydroxide
spinning disc
stainless steel
whey protein
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Summary:Stainless steel discs were fouled during heat transfer by skimmed milk and whey protein. The discs were then cleaned with aqueous sodium hydroxide solutions under controlled mass transfer conditions using spinning disc techniques. Cleaning rates were measured with good consistency and it was confirmed that the rate of cleaning depended on the temperature, sodium hydroxide concentration and Reynolds number. At higher concentrations two distinct rates of cleaning were observed. For milk deposit cleaning at 70°C an optimal sodium hydroxide concentration of about 1.0 wt% was found, while at 50°C an optimum of 0.5 wt% was confirmed. Mechanisms of cleaning proposed in the literature have been confirmed and extended.
ISSN:0960-3085
1744-3571
DOI:10.1205/096030802321154844