Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume -, Issue -, Pages -Publisher
WILEY
DOI: 10.1111/1471-0307.13037
Keywords
Fouling; Milk; UHT processing; Dissolved air; Bubble formation; Sustainability
Categories
Ask authors/readers for more resources
Recent research provides strong evidence that fouling in ultra-high-temperature (UHT) plants for milk is largely impacted by the formation of bubbles on hot heat-exchanger surfaces. The causal relationship between the formation of bubbles and fouling is explained, and the impact of variables such as temperature, pressure, and dissolved air is clarified. The research suggests that by significantly increasing the back pressure, the formation of bubbles can be prevented, thus inhibiting bubble-related fouling. Equations and calculation results for design examples are provided to support the design of plants that suppress or prevent bubble-related fouling.
Recent research provides strong evidence that fouling in ultra-high-temperature (UHT) plants for milk is largely impacted by formation of bubbles on hot heat-exchanger surfaces. The causal relationship between formation of bubbles and fouling is explained, and the impact of the variables-temperature, pressure and dissolved air, is clarified. By elevating the back pressure significantly, according to theoretically based mathematical equations, the formation of bubbles can be prevented, thus inhibiting the bubble-related fouling. Equations and calculation results, based on a presented calculation tool, of three design examples, are provided to support designs of plants for suppressed or prevented bubble-related fouling. Required pressure for no bubble related fouling.image
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available