4.7 Article

Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger

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Summary: The study revealed that the ratio of Casein/WPI in whey protein-based model fluids has a significant impact on fouling behavior. At low Casein/WPI ratios, fouling mass decreases dramatically, reaching a minimum value at a Casein/WPI ratio of 0.2, while at higher ratios, fouling mass increases. Different structures and fouling mechanisms were observed based on the Casein/WPI ratio, showing that the presence of casein alters mineral and protein interactions, affecting fouling build-up.

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