Influence of whey protein aggregation on the residence time distribution in a tubular heat exchanger and a helical holding tube during heat treatment process

Ndoye, Fatou Toutie; Erabit, Nicolas; Álvarez, G.; Flick, Denis

doi:10.1016/j.jfoodeng.2012.03.036

Cited by 15 publications

(6 citation statements)

References 25 publications

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“…However, we have identified two studies about residence time distributions associated with liquid food products whose viscosity increases as the transformation progresses: the thermal denaturation-aggregation of whey protein inside a tubular heat exchanger (Ndoye et al, 2012), and the sorbet freezing inside a surface scrapped heat exchanger (Arellano et al, 2013). These studies put in evidence that the minimum residence time decreases when the transformation degree becomes higher, i.e.…”

Section: Resultsmentioning

confidence: 99%

“…Ramaswamy et al, 1995;Torres and Oliveira, 1998). Recent contributions include, for instance, the experimental assessment of the influence of whey protein aggregation on the residence time distribution as measured after heating and holding sections under different flow rates (Ndoye et al, 2012), and the application of computational fluid dynamics (CFD) in modeling fluid flow and heat transfer along a double-pipe helical heat exchanger as a way for better understanding how curvature affects the processing uniformity of product sterilization (Rennie and Raghavan, 2010). The distribution of residence times depends on the apparent viscosity characterizing the liquid product.…”

Section: Introductionmentioning

confidence: 99%

“…Let us examine in detail the thermal denaturationaggregation of whey protein, which has been studied for a number of reasons including a) the fouling of milk pasteurization units and b) the growing development of dairy products with specific attributes. From the experimental point of view, Ndoye et al (2012) observed that the occurrence of whey protein aggregation allowed a reduction of the time spent by the fastest fluid parcels. Their Table 2 shows that the minimum residence time in the heating section decreased by about 30 % (from 13.1 to 10.2 s) and in the holding tube by about 10 % (from 44.6 to 40.3 s) after heating the liquid product up to 60 °C (no aggregation) and then to 87 °C (with aggregation) at 49 L/h.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Two-Way Coupling of Fluid-flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension Inside Tubular Exchanger

Plana-Fattori

Chantoiseau

Doursat

et al. 2013

Engineering Applications of Computational Fluid Mechanics

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When a liquid product is subjected to thermal treatment under continuous flow, its transport properties can evolve as a consequence of changes occurring on the product constitution (continuous phase, particles...). This two-way coupling is implicitly considered when the residence time distribution (RTD) associated with the product is studied through experimental work. For a number of liquid food products, there is experimental evidence that the minimum residence time decreases as the transformation state progresses. In this study, modeling work is employed for assessing the influence of transformation on the RTD associated with a starch suspension under continuous heat treatment. After including the impact of starch granules swelling on the suspension viscosity, the minimum residence time decreases from 55 % to 41 % of the mean value. The role played by the transformation in driving the RTD cannot be neglected if the transport properties evolve with the product transformation state.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Two-Way Coupling of Fluid-flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension Inside Tubular Exchanger

Plana-Fattori

Chantoiseau

Doursat

et al. 2013

Engineering Applications of Computational Fluid Mechanics

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“…Curved sections can play a mixing role, firstly in reducing the heterogeneity of temperature and composition, secondly in modifying the residence time distribution of fluid parcels (Ndoye, Erabit, Alvarez, & Flick, 2012;Vashisth, Kumar, & Nigam, 2008).…”

Section: Setting the Boundary Conditionsmentioning

confidence: 99%

A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing

Plana-Fattori¹,

Doursat²,

Coutouly³

et al. 2020

Int. J. Food Stud.

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A computational fluid dynamics model was designed to study the problem of thermal processing of a liquid food product containing whey proteins within a heat exchanger consisting of heating, holding and cooling tubular sections. This physical problem is associated with strong coupling between the phenomena of fluid flow, heat transfer, and thermal denaturation-aggregation of whey proteins. Our primary objective was to investigate the two-way coupling between these phenomena within the heat exchanger. This was carried out by analyzing the model predictions of velocity, temperature and product properties at both axial and radial directions. Attention was focussed on the whey proteins present in a cream cheese formulation. The thermal denaturation-aggregation kinetics was supposed to follow that of the beta-lacto-globulin, which plays a major role in fouling when milk derivatives are submitted to thermal processing in heat exchangers. Model predictions demonstrated that the apparent viscosity of the liquid product exhibited a complex behavior along the processing unit: in addition to its dependence on local temperature, it was affected by the local degree of denaturation of whey proteins – and hence on the product history previous to this position in the heat exchanger. The numerical model was structured into a sequence of computational domains; its versatility was illustrated by changing the length of the holding section and then assessing the impact on the final degree of denaturation of the whey proteins present in the liquid product.

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“…In particular, it has been recognised that the presence of divalent calcium ions enhances WP heat induced aggregation and strongly influenced WP aggregates size. The time/temperature/shear rate history also affects rheological properties (Ndoye et al, 2012), and aggregates size distribution (ASD). Therefore, ASD and viscosity monitoring and control are of major interest.…”

Section: Introductionmentioning

confidence: 99%

In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements

Ndoye¹,

Erabit²,

Flick³

et al. 2013

Journal of Food Engineering

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Influence of whey protein aggregation on the residence time distribution in a tubular heat exchanger and a helical holding tube during heat treatment process

Cited by 15 publications

References 25 publications

Two-Way Coupling of Fluid-flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension Inside Tubular Exchanger

Two-Way Coupling of Fluid-flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension Inside Tubular Exchanger

A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing

In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements

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