Effect of Preheating on Fouling of a Pilot Scale UHT Sterilizing Plant by Recombined, Reconstituted and Fresh Whole Milks

Srichantra, A.; Newstead, D. F.; McCarthy, Owen J.; Paterson, Anthony H.J.

doi:10.1205/fbp06027

Cited by 14 publications

(6 citation statements)

References 3 publications

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“…Indirect ESL treatment resulted in a large increase in viscosity, from 3.42 to 9.02 mPa s, compared with both direct heat treatments and to the indirect UHT treatment, despite the higher final heating temperature. This may be due to the effect of preheating temperature, which has been shown to impact the heat stability of protein dispersions, stabilising against heat-induced physical changes during high temperature processing (Drapala, Auty, Mulvihill, & O'Mahony, 2016;Dumpler & Kulozik, 2016;Srichantra, Newstead, McCarthy, & Paterson, 2006). In this study, no such effect was seen when direct heat treatment was applied, suggesting that preheat treatment may have a less significant effect during direct heating compared with indirect.…”

Section: Discussionmentioning

confidence: 62%

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

Kelleher

O’Mahony

Kelly

et al. 2018

International Dairy Journal

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Thermal processing of ready-to-drink high protein beverages can have a substantial impact on the physical and sensory properties of the final product for long-life milks such as extended shelf life and ultra high temperature processed products. Direct and indirect heat treatment technologies were applied to whey protein isolate (WPI)-based beverages containing 4, 6 or 8% (w/w) protein. Lower levels of protein denaturation (66-94%) were observed using direct heating compared with indirect heating (95-99%) across protein levels and heating temperatures (121 and 135 °C final heat). Direct heat treatment resulted in significantly lower viscosity and less extensive changes to the volatile profile, compared with indirect heat treatment. Overall, the application of direct and indirect heat treatment to WPI solutions resulted in significantly different final products in terms of appearance, physical characteristics and volatile profile, with direct heating resulting in many enhanced properties compared with conventional indirect heat treatment.

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Section: Discussionmentioning

confidence: 62%

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

Kelleher

O’Mahony

Kelly

et al. 2018

International Dairy Journal

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“…In this present study, CIP was done immediately when fouling rate reach 0.8 o C/h. Srichantra et al [7] reported that CIP was done to ensure the cleanliness of plate heat exchanger.…”

Section: Resultsmentioning

confidence: 99%

“…The hot water inlet temperature and the milk outlet temperature in heat exchanger (Alva Laval, Lund, Sweden) of pasteurization process were recorded. This was calculated by using formula of Srichantra et al [7] as below:…”

Section: Methodsmentioning

confidence: 99%

Empirical Modeling of Fouling Rate of Milk Pasteurization Process : A case study

Budiati¹,

Wahyono²,

Hefni³

2015

International journal of advanced smart convergence

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“…Estos esquemas de reacciones cinéticas pueden ser llevadas a ecuaciones diferenciales reuniendo todos los parámetros cinéticos necesarios para el modelo de reacción de despliegue y agregación [49].…”

Section: ) Modelos De Ensuciamiento Combinadosunclassified

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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Effect of Preheating on Fouling of a Pilot Scale UHT Sterilizing Plant by Recombined, Reconstituted and Fresh Whole Milks

Cited by 14 publications

References 3 publications

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

The effect of direct and indirect heat treatment on the attributes of whey protein beverages

Empirical Modeling of Fouling Rate of Milk Pasteurization Process : A case study

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

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