Effect of whey protein concentration on the fouling and cleaning of a heat transfer surface

Journal of Food Engineering

Volumn 104, Issue 3, 2011, Pages 323-331

  Fickak, Adel ^a   Al Raisi, Ali ^a   Chen, Xiao Dong ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

Cleaning in place (CIP); Dairy processing; Dissolution; Fouling; Heat induced gels

Indexed keywords

CLEANING EFFICIENCY; CLEANING IN PLACE; DAIRY PLANTS; DISSOLUTION RATES; DISSOLUTION TIME; FLUID ELECTRIC CONDUCTIVITIES; FOULING DEPOSIT; HEAT EXCHANGE; HEAT EXCHANGE SURFACES; HEAT INDUCED GELS; HEAT TRANSFER SURFACES; MILK FOULING; MODEL MATERIALS; PILOT SCALE; PLANT STUDY; PROTEIN CONCENTRATIONS; SODIUM HYDROXIDES; WHEY PROTEIN DEPOSITS; WHEY PROTEINS;

CONCENTRATION (PROCESS); DAIRIES; DISSOLUTION; ELECTRIC CONDUCTIVITY; FOOD PROCESSING; FOULING; GELS; HEAT EXCHANGERS; HEAT TRANSFER; PILOT PLANTS; PROTEINS; SODIUM; SURFACES; TURBIDITY;

CLEANING;

EID: 79952037979     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.004     Document Type: Article

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