☆ 4.4 Article

Minimising bubble-related fouling: How to improve performance at lower cost and increased product quality-A theoretical proposal for ultra-high-temperature processing of milk

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2023)

A theoretical analysis of bubble-related fouling in ultra heat treatment plants for milk

Tomas Skoglund

Summary: This study presents a thermodynamically based theoretical analysis of bubble formation on hot heat-exchanger wall surfaces in the context of continuous indirect thermal treatment of milk. The analysis contributes a novel perspective by combining the effects of decreased gas solubility and water evaporation on bubble formation. The derived equations and diagrams offer valuable insights for designing plants to minimize fouling.

JOURNAL OF FOOD ENGINEERING (2023)

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Review Food Science & Technology

Constituent fouling during heat treatment of milk: A review

Thom Huppertz et al.

Summary: Fouling during thermal processing of milk is influenced by processing conditions and product properties, with heat-induced destabilization of proteins and heat-induced precipitation of calcium phosphate as the main drivers.

INTERNATIONAL DAIRY JOURNAL (2022)

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Article Engineering, Chemical