A computer based solution to check the drop in milk outlet temperature due to fouling in a tubular heat exchanger

Nema, Prabhat K.; Datta, Anindita

doi:10.1016/j.jfoodeng.2004.10.025

Cited by 22 publications

(8 citation statements)

References 31 publications

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“…de Jong and van der Linden (1992), de Jong and others (1992), and Grijspeerdt and others (2004) observed that the fouling process was reactioncontrolled and was not limited by mass transfer. Sahoo and others (2005) and Nema and Datta (2005) used a similar concept in their fouling model. Toyoda and others (1994), Georgiadis and others (1998), Georgiadis and Macchietto (2000), Chen and others (1998aChen and others ( , 2000Chen and others ( , 2001, Chen (2000), , and Bansal and others (2005) considered that fouling is dependent on mass transfer as well as bulk and surface reactions.…”

Section: Mechanisms Of Milk Foulingmentioning

confidence: 99%

“…Protein denaturation is reversible de Wit and Swinkles (1980), Anema and McKenna (1996), Changani and others (1997), Chen and others (1998a) Protein denaturation is irreversible Ruegg and others (1977), Lalande and others (1985), Arnebrat and others (1987), Gotham and others (1992), Roef and de Kruif (1994), Karlsson and others (1996) Protein aggregation is irreversible Mulvihill and Donovan (1987), Anema and McKenna (1996), Changani and others (1997), Chen and others (1998a) Protein denaturation is the governing reaction Lalande and others (1985), Hege and Kessler (1986), Arnebrant and others (1987), Kessler and Beyer (1991), de Jong and others (1992) Protein aggregation is the governing reaction Lalande and René (1988), Gotham and others (1992), Delplace and others (1997) Formation of protein aggregates enable to de Jong and others (1992), Delplace and others (1997), van Asselt and others (2005) reduce fouling Only protein aggregates cause fouling Toyoda and others (1994) Fouling is considered to depend on protein de Jong and van del Linden (1992), de Jong and others (1992), Belmar-Beiny and others (1993), reactions only others (1994, 1997), Schreier and Fryer (1995), Grijspeerdt and others (2004), Sahoo and others (2005), Nema and Datta (2005) Fouling is considered to depend on protein Toyoda and others (1994), Georgiadis and others (1998), Georgiadis and Macchietto (2000), reactions as well as mass transfer Chen and others (1998aChen and others ( , 2000Chen and others ( , 2001, , Bansal an...…”

Section: Aspects Referencesmentioning

confidence: 99%

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A Critical Review of Milk Fouling in Heat Exchangers

Bansal

Chen

2006

Comp Rev Food Sci Food Safe

231

147

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Fouling of heat exchangers is a problem in the dairy industry and costs billions of dollars every year. It has been studied extensively by researchers around the world, and a large number of studies are reported in the literature. This review focuses on the mechanisms of milk fouling, investigating the role of protein denaturation and aggregation as well as mass transfer. We also endeavor to review the effect of a number of factors which have been classified into 5 categories: (1) milk quality, (2) operating conditions, (3) type and characteristics of heat exchangers, (4) presence of microorganisms, and (5) transfer of location where fouling takes place. Different aspects have been discussed with the view of possible industrial applications and future direction for research. It may not be possible to alter the properties of milk since they are dependent on the source, collection schedule, season, and many other factors. Lowering the surface temperature and increasing the flow velocity tend to reduce fouling. Reducing the heat transfer surface roughness and wettability is likely to lower the tendency of the proteins to adsorb onto the surface. The use of newer technologies like microwave heating and ohmic heating is gaining momentum because these result in lower fouling; however, further research is required to realize their full potential. The presence of microorganisms creates problem. The situation gets worse when the microorganisms get released into the process stream. The location where fouling takes place is of paramount importance because controlling fouling within the heat exchanger may yield little benefit in case fouling starts taking place elsewhere in the plant.

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Section: Mechanisms Of Milk Foulingmentioning

confidence: 99%

Section: Aspects Referencesmentioning

confidence: 99%

A Critical Review of Milk Fouling in Heat Exchangers

Bansal

Chen

2006

Comp Rev Food Sci Food Safe

231

147

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“…As expected, once the overall heat transfer coefficient decreased with time, it caused the outlet product temperature to drop. Nema and Datta () and Narataruksa et al . () also reported the similar findings for milk in tubular and coconut milk in plate heat exchangers.…”

Section: Resultsmentioning

confidence: 99%

Modeling, Simulation and Control of Pink Guava Puree Pasteurization Process with Fouling as Disturbance

Mokhtar

Taip

Aziz

et al. 2013

J Food Process Engineering

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Fouling is an unwanted deposit on a heat exchanger surface which may cause inefficiency to the heat exchanger's performance in maintaining the outlet product temperature during pasteurization. In order to deal with this problem, fouling must be handled by an efficient control strategy. In this study, an empirical model of fouling was successfully developed and used in a control system. The obtained model is represented by first order plus time delay model with R 2 = 0.90. Several proportional-integral-derivative (PID) controllers were then simulated on this model to determine the best control system. Simulation results showed that an ideal PID controller tuned by minimization of integral absolute error (IAE) method exhibited good performance in disturbance rejection of fouling with settling time reduced and robustness improved. This result provides insights to properly design a control strategy dealing with fouling during pasteurization. PRACTICAL APPLICATIONSPasteurization is one of the food preservation techniques which is commonly applied in beverage and food industries. The outlet product temperature from this process is a crucial parameter that must be controlled to satisfy the industrial standard. However, fouling deposit that occurs during pasteurization process hinders the temperature from reaching the desired value. Hence, a good controller should be designed in order to address this issue. In this study, a control strategy was investigated to deal with fouling problem by using simulation work. The simulation results obtained can be integrated in control strategy design for beverage and food industries. Furthermore, with an enhanced control strategy, product quality is ensured as well as improving efficiency in plant's energy consumption. bs_bs_banner Journal of Food Process Engineering

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“…Algunos investigadores han realizado una solución iterativa para la estimación precisa del coeficiente de transferencia y la solución por la verificación de la caída de la temperatura de salida de la leche debida al ensuciamieneto en un intercambiador de calor tubular [36] [30] [37]. Un modelo de ensuciamiento dependiente de la temperatura fue formulado y simulado en un intercambiador de calor de doble tubo, para predecir el espesor de la capa de ensuciamiento [17].…”

Section: Modelos De Ensuciamientounclassified

“…Por otro lado, la estrategia presentada por autores como [30] y [36], de lo cual se puede consultar en la fuente con más detalle, es una oportunidad para estudiosos en el área de transferencia de calor y simulación de procesos. …”

Section: Conclusiones Y Trabajos Futurosunclassified

Modelos de Ensuciamiento en Intercambiadores de Calor Tubulares en Sistemas indirectos en Procesos uHt en la Industria Láctea

Orozco

Urrego

2016

Publ. investig.

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resuMen La tecnología de ultra alta temperatura (UAT) se utiliza ampliamente en la industria de la leche para el tratamiento térmico, ofreciendo una alta eficiencia en cuanto a la destrucción de microorganismos esporulados. Sin embargo, dentro de este proceso se encontró que a temperaturas entre 75°C y 110°C, se llevan a cabo procesos de agregación y desnaturalización de proteínas y precipitación de sales minerales que forman una capa o costra de ensuciamiento en las paredes del tubo de calentamiento; el componente más importante en el fenómeno de ensuciamiento, es la proteína sérica llamada -Lactoglobulina. En este trabajo se resumen los diferentes modelos matemáticos que explican el fenómeno de ensuciamiento a partir de la transferencia de masa. La velocidad de ensuciamiento es el resultado de la diferencia entre la velocidad de acumulación de depósitos y la velocidad con que se remueven. Se encontró que los modelos de KernSeaton y Fryer-Slater son los más ampliamente usados, pues son modelos de velocidad de ensuciamiento en función de la energía de activación y la temperatura de película interfacial entre la capa de ensuciamiento y la leche. Otros modelos identificados nacen en la industria petroquímica, pero son adaptados en el estudio de la desnaturalización de la proteína de la leche, como los de Ebert-Panchal y Paterson-Fryer.Palabras clave: -Lactoglobulina, ensuciamiento, intercambiadores de calor de doble y triple tubo, modelos asintóticos, número de Biot, ultra alta temperatura (UAT). AbstrAct Ultra-High Temperature (UHT) Technology, is widely used in the dairy

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A computer based solution to check the drop in milk outlet temperature due to fouling in a tubular heat exchanger

Cited by 22 publications

References 31 publications

A Critical Review of Milk Fouling in Heat Exchangers

A Critical Review of Milk Fouling in Heat Exchangers

Modeling, Simulation and Control of Pink Guava Puree Pasteurization Process with Fouling as Disturbance

Modelos de Ensuciamiento en Intercambiadores de Calor Tubulares en Sistemas indirectos en Procesos uHt en la Industria Láctea

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