Journal
CHEMICAL ENGINEERING SCIENCE
Volume 177, Issue -, Pages 501-508Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ces.2017.12.004
Keywords
QCM-D; Whey proteins; Fouling; Deposition; Denaturation; Calcium
Categories
Funding
- Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions of China
- Youth Fund of Natural Science Foundation of Jiangsu Province of China [BK20140343]
- National Natural Science Foundation of China, International Cooperation and Exchange Program [21550110192]
- Development Program of China (International S&T Cooperation Program, ISTCP) [2016YFE0101200]
- Jiangsu Specially-Appointed Professors Program of China
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Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates, through mechanistic models, would help developing strategies to minimize fouling. In this study, we consider the deposition over stainless steel similar to 316 of whey proteins as a model fouling material in the dairy industry. Fouling rates were determined using quartz crystal microbalance with dissipation monitoring (QCM-D) at 55-65 degrees C for >2 h. The key parameter studied is the effect of the calcium concentration, largely uncontrolled in the past but which recent studies suggest to be as important as temperature. The present QCM-D results confirm and detail the great enhancement effect of calcium in whey fouling, even at the low temperatures tested, increasing the fouling rates by more than hundred times at free calcium concentrations of 40-80 mg/L. (C) 2017 Elsevier Ltd. All rights reserved.
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