Experimental study of hydrodynamics in a flat ohmic cell -: impact on fouling by dairy products

被引：9

作者：

Ayadi, MA

Leuliet, JC

Chopard, F

Berthou, M

Lebouché, M

机构：

[1] INRA, LGPTA, F-59650 Villeneuve Dascq, France

[2] LAVAL, ALFA, VICARB, F-38120 Fontanil Cornillon, France

[3] EDF R&D, F-77818 Moret Sur Loing, France

[4] LEMTA, F-54504 Vandoeuvre Les Nancy, France

来源：

JOURNAL OF FOOD ENGINEERING | 2005年 / 70卷 / 04期

关键词：

ohmic heating; fouling; hydrodynamic; dairy products;

D O I：

10.1016/j.jfoodeng.2004.10.004

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

This study highlights the link between hydrodynamics and fouling phenomena in a continuous rectangular ohmic cell. The hydrodynamic study was carried out using flow visualisation techniques and particle image velocimetry (PIV). The distribution of deposits in the ohmic cell was investigated by heating an aqueous solution of beta-lactoglobulin-xanthan gum mixture. Experimental results show that the deposit distribution on the electrode surfaces is directly related, to the flow structures in the ohmic cell. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：489 / 498

页数：10

共 19 条

[1]

AYADI MA, 2004, P 9 INT C ENG FOOD I

[2]

AYADI MA, 2003, HEAT EXCHANGER FOULI

[3]

THE EFFECT OF REYNOLDS-NUMBER AND FLUID TEMPERATURE IN WHEY-PROTEIN FOULING [J].