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Gottschalk N, Augustin W, Scholl S, Ian Wilson D, Mercadé-Prieto R. Model food soils for investigating cleaning: a review. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Elucidating the cleaning of complex food soil layers by in-situ measurements. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Helbig M, Zahn S, Böttcher K, Rohm H, Majschak JP. Laboratory methods to predict the cleaning behaviour of egg yolk layers in a flow channel. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Determination of cleaning mechanisms by measuring particle size distributions. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.10.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wang J, Li L, Fu N, Mercade-Prieto R, Chen XD. A Comparative Study on Fouling and Cleaning Characteristics of Soy Protein Isolate (SPI). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractFouling on heat exchanger surface is a severe problem in food industry. This study investigated the fouling and cleaning behaviors of soy protein isolates (SPI) in heat exchangers, using a previously established real-time monitoring laboratory system. SPI fouling deposit was formed at different surface temperatures of 80, 85 and 90 °C. For cleaning, the effect of the NaOH concentration was investigated. The fouling and cleaning behaviors of whey protein concentrate (WPC) were studied for a qualitative comparison. The two solution concentrations were kept at 6 wt%. Under the constant heat flux condition applied in the experiments, increasing the surface temperature significantly increased the fouling rate of SPI. SPI deposit was much easier to remove compared to WPC deposit. Visualization showed that the cleaning behavior of SPI was different from that of WPC in that it swelled rather quickly followed by the species seeping out from the swollen structure.
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Affiliation(s)
- Jing Wang
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
| | - Lin Li
- Department of Chemical and Biochemical Engineering, Xiamen University, Xiamen City, Fujian Province, China
| | - Nan Fu
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
| | - Ruben Mercade-Prieto
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
- Department of Chemical and Biochemical Engineering, Xiamen University, Xiamen City, Fujian Province, China
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Fan M, Phinney DM, Heldman DR. The impact of clean-in-place parameters on rinse water effectiveness and efficiency. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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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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Li L, Lv HT, Deng RP, Liao ZK, Wu XE, Chen XD. Experimental investigation of egg ovalbumin scaling on heated stainless steel surface and scale-removal compared with that of whey protein. Colloids Surf B Biointerfaces 2013; 107:198-204. [DOI: 10.1016/j.colsurfb.2013.01.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Revised: 01/25/2013] [Accepted: 01/28/2013] [Indexed: 10/27/2022]
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