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Mukherjee D, Petrik P. Real-Time Ellipsometry at High and Low Temperatures. ACS OMEGA 2023; 8:3684-3697. [PMID: 36743061 PMCID: PMC9893259 DOI: 10.1021/acsomega.2c07438] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 12/29/2022] [Indexed: 06/18/2023]
Abstract
Among the many available real-time characterization methods, ellipsometry stands out with the combination of high sensitivity and high speed as well as nondestructive, spectroscopic, and complex modeling capabilities. The thicknesses of thin films such as the complex dielectric function can be determined simultaneously with precisions down to sub-nanometer and 10-4, respectively. Consequently, the first applications of high- and low-temperature real-time ellipsometry have been related to the monitoring of layer growth and the determination of optical properties of metals, semiconductors, and superconductors, dating back to the late 1960s. Ellipsometry has been ever since a steady alternative of nonpolarimetric spectroscopies in applications where quantitative information (e.g., thickness, crystallinity, porosity, band gap, absorption) is to be determined in complex layered structures. In this article the main applications and fields of research are reviewed.
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Affiliation(s)
- Deshabrato Mukherjee
- Institute
for Technical Physics and Materials Science, Centre for Energy Research, Budapest 1525, Hungary
- Doctoral
School of Materials Sciences and Technologies, Óbuda University, Budapest 1034, Hungary
| | - Peter Petrik
- Institute
for Technical Physics and Materials Science, Centre for Energy Research, Budapest 1525, Hungary
- Department
of Electrical and Electronic Engineering, Institute of Physics, Faculty
of Science and Technology, University of
Debrecen, Debrecen 4032, Hungary
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Liu W, Feng Y, Pan F, Jeantet R, André C, Chen XD, Delaplace G. Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Huellemeier HA, Eren NM, Payne TD, Schultz ZD, Heldman DR. Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:9466-9480. [PMID: 35899940 DOI: 10.1021/acs.langmuir.2c00419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fouling at interfaces deteriorates the efficiency and hygiene of processes within numerous industrial sectors, including the oil and gas, biomedical device, and food industries. In the food industry, the fouling of a complex food matrix to a heated stainless steel surface reduces production efficiency by increasing heating resistance, pumping requirements, and the frequency of cleaning operations. In this work, quartz crystal microbalance with dissipation (QCM-D) was used to study the interface formed by the fouling of milk on a stainless steel surface at different flow rates and protein concentrations at high temperatures (135 °C). Subsequently, the QCM-D response was recorded during the cleaning of the foulant. Two phases of fouling were identified. During phase-1, the fouling rate was dependent on the flow rate, while the fouling rate during phase-2 was dependent on the flow rate and protein concentration. During cleaning, foulants deposited at the higher flow rate swelled more than those deposited at the lower flow rate. The composition of the fouling deposits consisted of both protein and mineral species. Two crystalline phases of calcium phosphate, β-tricalcium phosphate and hydroxyapatite, were identified at both flow rates. Stratification in topography was observed across the surface of the QCM-D sensor with a brittle and cracked structure for deposits formed at 0.2 mL/min and a smooth and close-packed structure for deposits formed at 0.1 mL/min. These stratifications in the composition and topography were correlated to differences in the reaction time and flow dynamics at different flow rates. This high-temperature application of QCM-D to complex food systems illuminates the initial interaction between proteins and minerals and a stainless steel surface, which might otherwise be undetectable in low-temperature applications of QCM-D or at larger bench and industrial scales. The methods and results presented here have implications for optimizing processing scenarios that limit fouling formation while also enhancing removal during cleaning.
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Affiliation(s)
- Holly A Huellemeier
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
| | - Necla M Eren
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
- Abbott Nutrition Research and Development, Abbott Laboratories, Columbus, Ohio 43219, United States
| | - Taylor D Payne
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Zachary D Schultz
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Dennis R Heldman
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States
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Françolle de Almeida C, Saget M, Delaplace G, Jimenez M, Fierro V, Celzard A. Innovative fouling-resistant materials for industrial heat exchangers: a review. REV CHEM ENG 2021. [DOI: 10.1515/revce-2020-0094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fouling of heat exchangers (HEs) has become a major concern across the industrial sector. Fouling is an omnipresent phenomenon but is particularly prevalent in the dairy, oil, and energy industries. Reduced energy performance that results from fouling represents significant operating loss in terms of both maintenance and impact on product quality and safety. In most industries, cleaning or replacing HEs are currently the only viable solutions for controlling fouling. This review examines the latest advances in the development of innovative materials and coatings for HEs that could mitigate the need for costly and frequent cleaning and potentially extend their operational life. To better understand the correlation between surface properties and fouling occurrence, we begin by providing an overview of the main mechanisms underlying fouling. We then present selected key strategies, which can differ considerably, for developing antifouling surfaces and conclude by discussing the current trends in the search for ideal materials for a range of applications. In our presentation of all these aspects, emphasis is given wherever possible to the potential transfer of these innovative surfaces from the laboratory to the three industries most concerned by HE fouling problems: food, petrochemicals, and energy production.
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Affiliation(s)
| | - Manon Saget
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Guillaume Delaplace
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Maude Jimenez
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Vanessa Fierro
- Université de Lorraine, CNRS, IJL , F-88000 Epinal , France
| | - Alain Celzard
- Université de Lorraine, CNRS, IJL , F-88000 Epinal , France
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Saget M, de Almeida CF, Fierro V, Celzard A, Delaplace G, Thomy V, Coffinier Y, Jimenez M. A critical review on surface modifications mitigating dairy fouling. Compr Rev Food Sci Food Saf 2021; 20:4324-4366. [PMID: 34250733 DOI: 10.1111/1541-4337.12794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 05/18/2021] [Accepted: 06/06/2021] [Indexed: 01/01/2023]
Abstract
Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfer mechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used to modify stainless steel surface. Finally, methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.
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Affiliation(s)
- Manon Saget
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | | | | | | | - Guillaume Delaplace
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Vincent Thomy
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Yannick Coffinier
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Maude Jimenez
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Institut Universitaire de France, Paris, France
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Liu J, Wiese H, Augustin W, Scholl S, Böl M. Mechanical comparison of milk and whey protein isolate fouling deposits using indentation testings. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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7
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Schnöing L, Augustin W, Scholl S. Fouling mitigation in food processes by modification of heat transfer surfaces: A review. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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8
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Effects of Fluorolink® S10 surface coating on WPC fouling of stainless steel surfaces and subsequent cleaning. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.09.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Numerical simulation of milk fouling: Taking fouling layer domain and localized surface reaction kinetics into account. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2018.12.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Yang W, Li D, Chen XD, Mercadé-Prieto R. Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2017.12.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Otto C, Zahn S, Hauschild M, Babick F, Rohm H. Comparative cleaning tests with modified protein and starch residues. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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12
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Petit J, Moreau A, Ronse G, Debreyne P, Bouvier L, Blanpain-Avet P, Jeantet R, Delaplace G. Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1726-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Wang H, Alfredsson V, Tropsch J, Ettl R, Nylander T. Effect of Polyelectrolyte and Fatty Acid Soap on the Formation of CaCO3 in the Bulk and the Deposit on Hard Surfaces. ACS APPLIED MATERIALS & INTERFACES 2015; 7:21115-21129. [PMID: 26353982 DOI: 10.1021/acsami.5b04679] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effects of sodium polyacrylate (NaPAA) as well as potassium oleate on the nucleation and calcium carbonate crystal growth on hard surfaces, i.e., stainless steel and silica, have been investigated at different temperatures. The relation between the surface deposition and the corresponding bulk processes has been revealed by combining dynamic light scattering (DLS), scanning electron microscopy (SEM), X-ray diffraction (XRD), and ellipsometry. The aim was to further our understanding of the crystal deposition/growth mechanism and how it can be controlled by the presence of polyelectrolytes (NaPAA) or soap (potassium oleate). The addition of polyelectrolytes (NaPAA) or soap (potassium oleate) decreases the size of CaCO3 particles in bulk solution and affects both crystal structure and morphology in the bulk as well as on hard surfaces. The amount of particles on hard surfaces decreases significantly in the presence of both potassium oleate and NaPAA. This was found to be a consequence of potassium oleate or NaPAA adsorption on the hard surface as well as on the CaCO3 crystal surfaces. Here, the polymer NaPAA exhibited a stronger inhibition effect on the formation and growth of CaCO3 particles than potassium oleate.
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Affiliation(s)
- Hao Wang
- State Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences , Taiyuan, Shanxi 030001, People's Republic of China
- Physical Chemistry, Department of Chemistry, Lund University , PO Box 124, SE-221 00 Lund, Sweden
| | - Viveka Alfredsson
- Physical Chemistry, Department of Chemistry, Lund University , PO Box 124, SE-221 00 Lund, Sweden
| | | | | | - Tommy Nylander
- Physical Chemistry, Department of Chemistry, Lund University , PO Box 124, SE-221 00 Lund, Sweden
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Lv H, Huang S, Mercadé-Prieto R, Wu XE, Chen XD. The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface. Colloids Surf B Biointerfaces 2015; 129:154-60. [PMID: 25863709 DOI: 10.1016/j.colsurfb.2015.03.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 03/06/2015] [Accepted: 03/18/2015] [Indexed: 12/18/2022]
Abstract
Fouling on the heat exchanger surface during food processing has been researched extensively due to its great importance in energy efficiency, product quality and food safety. The nature of heat exchanger surface has an effect on the initial deposition behavior and deposit removal behavior to some degree. Protein adsorption on surface is considered to be the initial stage in fouling. In the current study, protein 'pre-adsorption' at room temperature on stainless steel has been investigated as a means to influence the behavior of protein fouling at pasteurization temperatures. Pre-adsorption was carried out with whey protein concentrate (WPC) and ovalbumin (OVA), respectively, which reduced the fouling of OVA (∼20-30% energy saving in the processing time examined). However, the pre-adsorption had little effect on fouling of whey protein concentrate. Contact angles were measured to show the surface change due to protein pre-adsorption. Protein pre-adsorption made the surfaces more hydrophilic.
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Affiliation(s)
- Huiting Lv
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, China
| | - Song Huang
- Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou Industrial, Jiangsu Province, China
| | - Ruben Mercadé-Prieto
- Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou Industrial, Jiangsu Province, China.
| | - Xue E Wu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, China.
| | - Xiao Dong Chen
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, China; Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou Industrial, Jiangsu Province, China.
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15
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Gomes da Cruz L, Ishiyama E, Boxler C, Augustin W, Scholl S, Wilson D. Value pricing of surface coatings for mitigating heat exchanger fouling. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.05.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Burgos A, Luzón G, Jurado-Alameda E. Effectiveness of milk soil removal in a bath-substrate-flow (BSF) device for different types of milk. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Fouling of milk components on DLC coated surfaces at pasteurization and UHT temperatures. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.11.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem Eng Sci 2013. [DOI: 10.1016/j.ces.2013.06.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Patel JS, Bansal B, Jones MI, Hyland M. Fouling behaviour of milk and whey protein isolate solution on doped diamond-like carbon modified surfaces. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Jimenez M, Delaplace G, Nuns N, Bellayer S, Deresmes D, Ronse G, Alogaili G, Collinet-Fressancourt M, Traisnel M. Toward the understanding of the interfacial dairy fouling deposition and growth mechanisms at a stainless steel surface: a multiscale approach. J Colloid Interface Sci 2013; 404:192-200. [PMID: 23684222 DOI: 10.1016/j.jcis.2013.04.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 04/14/2013] [Accepted: 04/15/2013] [Indexed: 11/20/2022]
Abstract
The microstructures of two dairy fouling deposits obtained at a stainless steel surface after different processing times in a pilot plate heat exchanger were investigated at different scales. Electron-Probe Micro Analysis, Time-of-Flight Secondary Ion Mass Spectrometry, Atomic Force Microscopy, and X-Ray Photo-electron Spectroscopy techniques were used for this purpose. The two model fouling solutions were made by rehydrating whey protein in water containing calcium or not. Results on samples collected after 2h processing show that the microstructure of the fouling layers is completely different depending on calcium content: the layer is thin, smooth, and homogeneous in absence of calcium and on the contrary very thick and rough in presence of calcium. Analyses on substrates submitted to 1 min fouling reveal that fouling mechanisms are initiated by the deposit of unfolded proteins on the substrate and start immediately till the first seconds of exposure with no lag time. In presence of calcium, amorphous calcium carbonate nuclei are detected in addition to unfolded proteins at the interface, and it is shown that the protein precedes the deposit of calcium on the substrate. Moreover, it is evidenced that amorphous calcium carbonate particles are stabilized by the unfolded protein. They are thus more easily trapped in the steel roughnesses and contribute to accelerate the deposit buildup, offering due to their larger characteristic dimension more roughness and favorable conditions for the subsequent unfolded protein to depose.
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Affiliation(s)
- M Jimenez
- Unité Matériaux et Transformations (UMET), équipe Ingénierie des Systèmes Polymères (ISP), CNRS-UMR 8207, ENSCL, Université Lille Nord de France, 59652 F-Villeneuve d'Ascq cedex, France.
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AFM-Based Friction Force Spectroscopy: A Novel Methodology for the Study of the Strength and Lateral Diffusion of Proteinaceous Films. ACTA ACUST UNITED AC 2012. [DOI: 10.1021/bk-2012-1120.ch006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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22
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Petit J, Herbig AL, Moreau A, Le Page JF, Six T, Delaplace G. Granulomorphometry: A suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of β-lactoglobulin aggregation mechanism between 70 and 95°C. J Dairy Sci 2012; 95:4188-202. [DOI: 10.3168/jds.2011-4146] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2011] [Accepted: 04/07/2012] [Indexed: 11/19/2022]
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23
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Choi W, Jun S, Nguyen L, Rungraeng N, Yi H, Balasubramanian S, Puri V, Lee J. 3-D Milk Fouling Modeling of Plate Heat Exchangers with Different Surface Finishes Using Computational Fluid Dynamics Codes. J FOOD PROCESS ENG 2012. [DOI: 10.1111/j.1745-4530.2012.00684.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Petit J, Herbig AL, Moreau A, Delaplace G. Influence of calcium on β-lactoglobulin denaturation kinetics: Implications in unfolding and aggregation mechanisms. J Dairy Sci 2011; 94:5794-810. [DOI: 10.3168/jds.2011-4470] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Accepted: 08/16/2011] [Indexed: 12/26/2022]
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Hagiwara T, Sakiyama T, Watanabe H. Molecular simulation of bovine beta-lactoglobulin adsorbed onto a positively charged solid surface. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:226-234. [PMID: 19032076 DOI: 10.1021/la8024149] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
To obtain detailed insight into the mechanism of beta-lactoglobulin (beta-Lg) adsorption to a stainless steel surface at acidic pH, the adsorption of positively charged beta-Lg to a positively charged surface (Au (100) surface with virtual positive charge) was simulated using classical molecular dynamics. The initial orientation and position of beta-Lg on the surface were determined using Monte Carlo simulation using the implicit water system. Molecular dynamics simulation with the explicit water system was conducted for a 5 ns simulation time to monitor beta-Lg adsorption. To investigate surface charge density effects on adsorption of beta-Lg, the positive charge number per Au atom on the (100) surface, C, was varied from 0 to +0.0250|e|. Stable adsorption occurred in MD simulations when C was equal to or less than +0.0200|e|. Among these surface Au charge conditions, no large difference was observed in the vertical separation distance between the surface and the protein's center of mass, and the orientation angle. This fact indicates that the main interactions contributing to the adsorption were van der Waals interactions. The protein domain contacting the surface was near Thr125, agreeing with previous experimental studies. Considering simulation results and those previous experimental studies suggests a detailed adsorption mechanism of beta-Lg at acidic pH: beta-Lg molecule is adsorbed initially with the specific part of 125-135th residues close to the surface by van der Waals interactions. Simultaneously or subsequently, side carboxylic groups of acidic amino acid residues near the surface in 125-135th residues dissociate, leading to firmer adsorption by attractive electrostatic residue-surface interaction.
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Affiliation(s)
- Tomoaki Hagiwara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan.
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27
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Santos O, Arnebrant T. Silica supported phospholipid layers doped with GM1: A comparison between different methods. J Colloid Interface Sci 2009; 329:213-21. [DOI: 10.1016/j.jcis.2008.09.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2008] [Revised: 09/11/2008] [Accepted: 09/11/2008] [Indexed: 11/16/2022]
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28
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Santos O, Kosoric J, Hector MP, Anderson P, Lindh L. Adsorption behavior of statherin and a statherin peptide onto hydroxyapatite and silica surfaces by in situ ellipsometry. J Colloid Interface Sci 2008; 318:175-82. [DOI: 10.1016/j.jcis.2007.11.015] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2007] [Revised: 11/13/2007] [Accepted: 11/13/2007] [Indexed: 10/22/2022]
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29
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Protein–calcium phosphate interactions in fouling of modified stainless-steel surfaces by simulated milk. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.06.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Saikhwan P, Chew YJ, Paterson WR, Wilson* DI. Fluid dynamic gauging: a technique for studying the cleaning of food process surfaces. ACTA ACUST UNITED AC 2007. [DOI: 10.1616/1750-2683.0013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kroslak M, Sefcik J, Morbidelli M. Effects of Temperature, pH, and Salt Concentration on β-Lactoglobulin Deposition Kinetics Studied by Optical Waveguide Lightmode Spectroscopy. Biomacromolecules 2007; 8:963-70. [PMID: 17302453 DOI: 10.1021/bm060293+] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Deposition kinetics of beta-lactoglobulin at a solid-liquid interface was studied with optical waveguide lightmode spectroscopy (OWLS) over a range of temperatures between 61 and 83 degrees C. A new temperature-controlled cell for OWLS measurements allows fast, on-line monitoring of the deposit formation at elevated temperatures. Primary protein layers were deposited at 25 degrees C in order to precondition and stabilize the waveguide surface. Sustained deposition lasting from a few minutes (around 80 degrees C) to hours (below 70 degrees C) resulted in multilayer deposits up to several tens of nanometers thick. The measured deposition rates were strongly influenced by temperature, pH, and NaCl concentration. Deposition rates decreased with increasing pH from 5.5. to 7.4, in a trend similar to that for noncovalent aggregation of beta-lactoglobulin in solution. Activation energies for deposition rates decreased with increasing pH, from 340 kJ/mol at pH 5.5 to 230 kJ/mol at pH 7.4 and were similar to the activation energies for denaturation of beta-lactoglobulin in solution.
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Affiliation(s)
- Marek Kroslak
- Institut für Chemie- und Bioinginieurwissenschaften, ETH Zürich, 8093 Zürich, Switzerland
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Santos O, Nylander T, Paulsson M, Trägårdh C. Whey protein adsorption onto steel surfaces—effect of temperature, flow rate, residence time and aggregation. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.03.037] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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