Fouling in Dairy Processes

Tuoc, Trinh Khanh

doi:10.1016/b978-0-444-63228-9.00020-6

Cited by 7 publications

(11 citation statements)

References 20 publications

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“…NFDM trials do not show this behavior ( Figure 3 B). The result of this study also found a similar pattern of fouling layer as reported by Srichantra et al, [ 23 ] and Tuoc [ 6 ]. The fouling rate of skim milk was found to be higher than the reconstituted and recombined milk (i.e., skim milk + milk fat).…”

Section: Resultssupporting

confidence: 91%

“…Their study comprehended a much longer processing time, however, their process was single pass and the experiments in current study were kept shorter by recirculating the product. Literature shows that fouling formation tends to have an asymptotic growth eventually reaching a stable value where both deposition and resuspension rates balance each other out [ 6 , 26 ]. This might not be as apparent in the NFDM trials but could explain the behavior of the HWC trials.…”

Section: Resultsmentioning

confidence: 99%

“…When dairy products are exposed to high temperatures, proteins unfold, aggregate, and start to deposit at the food contact surface of the system [ 5 ]. The deposition depends on the wall temperature but not on the bulk temperature especially in indirect heaters [ 6 ]. As production time progresses, the deposit grows over time.…”

Section: Introductionmentioning

confidence: 99%

“…An example of this type is dairy fouling type B, especially when calcium deposits form, which occurs approximately at 140 °C. Precipitation fouling is hard and granular in structure and tends to affect heat transfer more than it does to flow rate [ 6 ]. Particulate/sedimentation occurs when particles accumulate on surfaces such as colloids or dust.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing

Rivera

Mishra

Ozadali

et al. 2021

Sensors

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The fouling of indirect shell and coil heat exchanger by heavy whipping cream (HWC) and non-fat dry milk (NFDM) was studied at aseptic Ultra-High Temperature (UHT) processing conditions (140 °C) using a novel non-intrusive sensor. The sensor emitted a heat pulse intermittently throughout the duration of the process causing an incremental increase in temperature at the tube external surface. The temperature response of the sensor varied due to the radial growth of the fouling layer formed by certain components of the products. Each heating pulse and the temperature response was studied to estimate the thermal conductivity of the fouling layer using inverse problems and parameter estimation. The changes in thermal conductivity were used as an indication of the fouling layer development during food processing at UHT temperatures. The estimated parameters from experimental results showed a decreasing trend in the thermal conductivity of HWC and NFDM from 0.35 to 0.10 and 0.63 to 0.37, respectively. An image analysis tool was developed and used to measure the fouling layer thickness at the end of each trial. The measured thickness was found to be 0.58 ± 0.15 for HWC and 0.56 ± 0.07 mm for NFDM. The fouling layer resistance for HWC and NFDM was 5.95 × 10−3 ± 1.53 × 10−3 and 1.53 × 10−3 ± 2.0 × 10−4 (m2K)/W, respectively.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing

Rivera

Mishra

Ozadali

et al. 2021

Sensors

View full text Add to dashboard Cite

show abstract

“…Scaling is regarded as the major unresolved problem in heat transfer, and it has been estimated that scaling costs the cooling industry 0.5 billion USD per year in the United Kingdom to tackle the formation of scale . It is also believed that the operating costs associated with the removal of scales in a 200 million USD dairy processing plant can reach up to $33 million USD …”

Section: Introductionmentioning

confidence: 99%

A Novel Approach To Quantify Scale Thickness and Distribution in Stirred Vessels

Davoody

Graham

et al. 2017

Ind. Eng. Chem. Res.

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A novel approach is proposed for the numerical evaluation of scale thickness and its distribution in a mixing tank. Whereas a majority of the available literature on scale buildup focuses on the application of chemical antiscalants, few works have been devoted to the prevention of scale formation through the proper design and operation of stirred vessels. The methodology proposed in the current study consists of two major phases: (1) identifying an accelerated process to grow scales on the walls of a laboratory reactor and (2) analyzing the grown scale physically. These objectives were achieved through the fabrication of a reactor that could be disassembled and the scanning of the reactor's surface using a coordinate measuring machine (CMM). The proposed approach was used to study the effects of liquid flow velocity and experiment duration on the patterns of scale formed both qualitatively and quantitatively.

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How surface modifications enhance vertical falling film evaporation

Hidman,

Åkesjö,

Gourdon

et al. 2024

J. Fluid Mech.

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We use multiphase direct numerical simulations to identify, analyse and quantify components of wall-normal heat flux distributions in evaporative vertical falling films with surface modifications at industrially relevant conditions. Previous experiments showed a potential increase of the heat transfer rate through the film by up to 100 % using various types of modifications. We show that the modifications induce significant advective heat transport and hypothesise that four synergistic mixing mechanisms are behind the heat transfer rate improvement. Additionally, we examine how the important surface topology parameters, pitch $\hat {p}$ (distance between modifications), height $\hat {h}$ and the liquid Prandtl number $\mathit {Pr}_l$ , influence the mode of heat transport and the Nusselt number $\mathit {Nu}$ . We show that $\hat {p}/\hat {h} \approx 10$ maximises $\mathit {Nu}$ and that the optimal pitch is related to the recirculation zone length $L_r$ behind the modification. We find that $L_r/\hat {h} \approx 3.5$ and that $\mathit {Nu} \propto \mathit {Pr}_l^{0.42}$ in the investigated parameter ranges. We also show that all our cases on both smooth and modified surfaces have $\mathit {Pe}_l \gg 1$ and collapse well on a line $\mathit {Nu} \propto (\mathit {Pe}_l/\mathit {Re})^{0.35}$ . This relation suggests that $\mathit {Nu}$ is governed by the balance of film mixing, thermal resistance and diffusivity, and that the ratio $\mathit {Pe}_l/\mathit {Re}$ can be used to estimate $\mathit {Nu}$ . Our methodology and findings extend the knowledge concerning the mechanisms behind the heat transfer improvement due to surface modifications and facilitate guidelines for designing more efficient modified surfaces in industrial evaporators.

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Fouling in Dairy Processes

Cited by 7 publications

References 20 publications

Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing

Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing

A Novel Approach To Quantify Scale Thickness and Distribution in Stirred Vessels

How surface modifications enhance vertical falling film evaporation

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