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A model heat-exchange apparatus for the investigation of fouling of stainless steel surfaces by milk I. Deposit formation at 100 °C

Published online by Cambridge University Press:  01 June 2009

Carole L. Foster ,
Michel Britten  and
Margaret L. Green
Carole L. Foster
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
Michel Britten
Affiliation:
Groupe de Recherche STELA, Département de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
Margaret L. Green
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
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Summary

A model heat-exchange apparatus was used to investigate the factors affecting deposit formation from milk on a stainless steel surface at 100 °C. The structure and composition of the deposits were determined by scanning electron microscopy, energy-dispersive X-ray spectroscopy, and chemical analysis after solution in alkali. The effects of changing the pH, preheating and skimming of the milk were similar to those observed in a small-scale continuous ultra high temperature plant. The time course of deposit formation showed that a lag phase did not occur, but the deposit which formed after more than 45 min was more porous than that formed after shorter times. Most (50–90%) of the fresh deposit was readily removed by sonication, leaving a sublayer richer in minerais than the original. The results provide evidence for the two-layer model for deposit formation proposed by Tissier & Lalande (1986).

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 2 , May 1989 , pp. 201 - 209
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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