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Wu J, Chen S, Van der Meeren P. Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods. Foods 2024; 13:2236. [PMID: 39063320 PMCID: PMC11275249 DOI: 10.3390/foods13142236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/04/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
It is important to differentiate milk with different thermostabilities for diverse applications in food products and for the appropriate selection of processing and maintenance of manufacturing facilities. In this review, an overview of the chemical changes in milk subjected to high-temperature heating is given. An emphasis is given to the studies of traditional and state-of-the-art strategies for assessing the milk thermostability, as well as their influencing factors. Traditional subjective and objective techniques have been used extensively in many studies for evaluating thermostability, whereas recent research has been focused on novel approaches with greater objectivity and accuracy, including innovative physical, spectroscopic, and predictive tools.
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Affiliation(s)
- Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
| | - Simin Chen
- Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium;
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou 511436, China
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2
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Finnegan EW, Goulding DA, O'Callaghan TF, O'Mahony JA. From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation-A review. Compr Rev Food Sci Food Saf 2024; 23:e13289. [PMID: 38343297 DOI: 10.1111/1541-4337.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/14/2023] [Accepted: 12/11/2023] [Indexed: 02/15/2024]
Abstract
Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing efficiency or create products with enhanced functionality (both technological and biological). This review aims to collate and critique these approaches based on their analytical principles and outline their application for the assessment of denaturation and aggregation. This review also provides insights into recent developments in process analytical technologies relating to whey protein denaturation and aggregation, whereby some of the analytical methods have been adapted to enable measurements in-line. Developments in this area will enable more live, in-process data to be generated, which will subsequently allow more adaptive processing, enabling improved product quality and processing efficiency. Along with the applicability of these techniques for the assessment of whey protein denaturation and aggregation, limitations are also presented to help assess the suitability of each analytical technique for specific areas of interest.
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Affiliation(s)
- Eoin W Finnegan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - David A Goulding
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - T F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
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3
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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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4
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Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Alonso VPP, Furtado MM, Iwase CHT, Brondi-Mendes JZ, Nascimento MDS. Microbial resistance to sanitizers in the food industry: review. Crit Rev Food Sci Nutr 2022; 64:654-669. [PMID: 35950465 DOI: 10.1080/10408398.2022.2107996] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Hygiene programs which comprise the cleaning and sanitization steps are part of the Good Hygiene Practices (GHP) and are considered essential to ensure food safety and quality. Inadequate hygiene practices may contribute to the occurrence of foodborne diseases, development of microbial resistance to sanitizers, and economic losses. In general, the sanitizer resistance is classified as intrinsic or acquired. The former is an inherent characteristic, naturally present in some microorganisms, whereas the latter is linked to genetic modifications that can occur at random or after continuous exposure to a nonnormal condition. The resistance mechanisms can involve changes in membrane permeability or in the efflux pump, and enzymatic activity. The efflux pump mechanism is the most elucidated in relation to the resistance caused by the use of different types of sanitizers. In addition, microbial resistance to sanitizers can also be favored in the presence of biofilms due to the protection given by the glycocalyx matrix and genetic changes. Therefore, this review aimed to show the main microbial resistance mechanisms to sanitizers, including genetic modifications, biofilm formation, and permeability barrier.
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Affiliation(s)
| | - Marianna Miranda Furtado
- Department of Food Science and Nutrition, University of Campinas - UNICAMP, Campinas, SP, Brazil
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Huang JY, Jones OG, Zhang BY. Interactions of Casein and Carrageenan with Whey during Pasteurization and Their Effects on Protein Deposition. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Guerrero-Navarro AE, Ríos-Castillo AG, Ripolles-Avila C, Zamora A, Hascoët AS, Felipe X, Castillo M, Rodríguez-Jerez JJ. Effectiveness of enzymatic treatment for reducing dairy fouling at pilot-plant scale under real cleaning conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112634] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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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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Feng Y, Liu W, Mercadé-Prieto R, Chen XD. Dye-protein interactions between Rhodamine B and whey proteins that affect the photoproperties of the dye. J Photochem Photobiol A Chem 2021. [DOI: 10.1016/j.jphotochem.2020.113092] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Sharma A, Macchietto S. Fouling and cleaning of plate heat exchangers: Dairy application. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Rivera Flores VK, DeMarsh TA, Alcaine SD. Lactose oxidase: Enzymatic control of Pseudomonas to delay age gelation in UHT milk. J Dairy Sci 2020; 104:2758-2772. [PMID: 33358807 DOI: 10.3168/jds.2020-19452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 10/13/2020] [Indexed: 11/19/2022]
Abstract
Shelf-stable milk is consumed worldwide, and this market is expected to continue growing. One quality challenge for UHT milk is age gelation during shelf life, which is in part caused by bacterial heat-stable proteases (HSP) synthesized during the raw milk storage period before heat processing. Some Pseudomonas spp. are HSP producers, and their ability to grow well at refrigeration temperature make them important spoilage organisms for UHT processors to control. Previous studies have shown that lactose oxidase (LO), a natural and commercially available enzyme that produces hydrogen peroxide and lactobionic acid from lactose, can control bacterial growth in raw milk. In this research, we investigated the ability of LO to control HSP producer outgrowth, and thus delay age gelation in UHT milk. Six strains of Pseudomonas spp. were selected based on their ability to synthesize HSP and used as a cocktail to inoculate both raw and sterile (UHT) milk at a level of 1 × 105 cfu/mL. Groups were treated with and without LO, stored for 4 d at 6°C, and monitored for cell count and pH. Additionally, a sample from each was tested for HSP activity via particle size analysis (average effective diameter at 90° angle and 658 nm wavelength) and visual inspection on each day of the storage period. The HSP activity results were contrasted using Tukey's HSD test, which showed that in UHT milk, a LO treatment (0.12 g/L) effectively prevented gelation as compared with the control. In raw milk, however, a concentration of 0.24 g/L of LO was needed to obtain a similar effect. This test was scaled up to 19-L pilot plant batches of raw milk where they were challenged with Pseudomonas cocktail, treated with LO for 3 d, and then UHT processed. Resulting UHT milk bottles were monitored for gelation. Significant differences in particle size between the LO-treated samples and the control were observed as early as 1 mo after processing, and gelation was not detected in the LO-treated samples through 6 mo of storage. These results demonstrated that LO can be used to delay age gelation in UHT milk induced by HSP-producing Pseudomonas spp., representing an opportunity to improve quality and reduce postproduction losses in the shelf-stable milk market sector.
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Affiliation(s)
| | | | - Samuel D Alcaine
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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Kuruneru STW, Vafai K, Sauret E, Gu Y. Application of porous metal foam heat exchangers and the implications of particulate fouling for energy-intensive industries. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2020.115968] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Zhang BY, Xu S, Villalobos-Santeli JA, Huang JY. Fouling characterization of camel milk with comparison to bovine milk. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Guerrero-Navarro AE, Ríos-Castillo AG, Ripolles-Avila C, Felipe X, Rodríguez-Jerez JJ. Microscopic analysis and microstructural characterization of the organic and inorganic components of dairy fouling during the cleaning process. J Dairy Sci 2020; 103:2117-2127. [PMID: 31928757 DOI: 10.3168/jds.2019-16957] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Accepted: 11/13/2019] [Indexed: 01/09/2023]
Abstract
This study evaluated the organic residues of milk fouling using fluorescence and confocal laser scanning microscopy. The inorganic content was analyzed with energy-dispersive X-ray spectroscopy, complemented with inductively coupled plasma optical emission spectrometry. These techniques were applied to evaluate milk fouling cleanliness using an alkaline product and an enzymatic formulation based on protease and amylase. The results showed that the efficiency of enzymatic cleaning was 87.1% when it was evaluated at 55°C for 30 min, and with a medium of pH 8.5. No difference was found from the efficacy in eliminating dairy fouling observed for the chemical cleaning (86.9%). The fluorescence microscopy proved useful for determining the organic solid components in the outer layer of the dairy fouling. The fouling spatial disposition in 3 dimensions, obtained by confocal laser scanning microscopy, showed that it was formed of 51.3% sugars, 9.3% fats, and 39.4% proteins, with the enzymatic cleaning of these compounds being homogeneous, compared with chemical cleaning. The protein and lipid contents were in the surface layer, whereas sugars were located in the innermost part that contributes to the Maillard reaction during fouling formation. After enzymatic cleaning, the reduction in the concentration of Ca and P was 71.61 and 74.67%, respectively, compared with fouling intact. Thus, enzymatic cleaning, without the accumulation of Na from chemical cleaning, leaves 1.5 times less mineral than chemical cleaning. Knowing the content and structure of fouling in the industry helps to formulate better products to achieve proper levels of cleanliness. Additionally, studying the cleaning residues helps to avoid problems of cross-contamination between batches or subsequent microbial growths (biofilms) on surfaces with residues.
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Affiliation(s)
- Alfons Eduard Guerrero-Navarro
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Abel Guillermo Ríos-Castillo
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Carolina Ripolles-Avila
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Xavier Felipe
- Institute of Agricultural-Alimentary Research and Technology-Monells, Finca Camps i Armet, Monells, 17121, Spain
| | - José Juan Rodríguez-Jerez
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain.
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You J, Johnston D, Dien B, Singh V, Engeseth N, Tumbleson M, Rausch K. Effects of nitrogenous substances on heat transfer fouling using model thin stillage fluids. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.10.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Gu Y, Bouvier L, Tonda A, Delaplace G. A mathematical model for the prediction of the whey protein fouling mass in a pilot scale plate heat exchanger. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106729] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Molecular simulation of protein adsorption and conformation at gas-liquid, liquid–liquid and solid–liquid interfaces. Curr Opin Colloid Interface Sci 2019. [DOI: 10.1016/j.cocis.2018.11.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Úbeda MA, Hussein WB, Hussein MA, Hinrichs J, Becker TM. Erratum: Acoustic Sensing and Signal Processing Techniques for Monitoring Milk Fouling Cleaning Operations. Eng Life Sci 2018. [PMID: 32633731 DOI: 10.1002/elsc.201400235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Abstract
[This corrects the article DOI: 10.1002/elsc.201400235.].
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22
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Experimental investigations of nanofluids convective heat transfer in different flow regimes: A review. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2017.09.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Liu DZ, Jindal S, Amamcharla J, Anand S, Metzger L. Short communication: Evaluation of a sol-gel–based stainless steel surface modification to reduce fouling and biofilm formation during pasteurization of milk. J Dairy Sci 2017; 100:2577-2581. [DOI: 10.3168/jds.2016-12141] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Accepted: 12/04/2016] [Indexed: 11/19/2022]
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Blaszykowski C, Sheikh S, Thompson M. A survey of state-of-the-art surface chemistries to minimize fouling from human and animal biofluids. Biomater Sci 2015. [DOI: 10.1039/c5bm00085h] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fouling of artificial surfaces by biofluids is a plague Biotechnology deeply suffers from. Herein, we inventory the state-of-the-art surface chemistries developed to minimize this effect from both human and animal biosamples.
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Affiliation(s)
| | - Sonia Sheikh
- University of Toronto
- Department of Chemistry – St. George campus
- Toronto
- Canada M5S 3H6
| | - Michael Thompson
- Econous Systems Inc
- Toronto
- Canada M5S 3H6
- University of Toronto
- Department of Chemistry – St. George campus
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