Impact and control of fouling in milk processing

被引：115

作者：

de Jong, P ^{[1
]}

机构：

[1] Netherlands Inst Dairy Res, NL-6710 BA Ede, Netherlands

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1997年 / 8卷 / 12期

关键词：

D O I：

10.1016/S0924-2244(97)01089-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fouling of equipment surfaces in milk processing has been a costly problem for many years. However, with increasing knowledge of the fouling mechanism and the development of quantitative reaction models, it is becoming possible to optimize process conditions. Industrial application of the proposed approach shows that in many cases fouling can be reduced by more than 50%.

引用

页码：401 / 405

页数：5

共 37 条

[1] DYNAMIC OPTIMIZATION OF THE HEAT-TREATMENT OF MILK [J].

ARTEAGA, GE ;

VAZQUEZARTEAGA, MC ;

NAKAI, S .

FOOD RESEARCH INTERNATIONAL, 1994, 27 (01) :77-82

[2]

BELL KJ, 1944, J DAIRY SCI, V27, P499

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

BELMARBEINY, MT ;

GOTHAM, SM ;

PATERSON, WR ;

FRYER, PJ .

JOURNAL OF FOOD ENGINEERING, 1993, 19 (02) :119-139

[4] The adhesion and detachment of bacteria and spores on food-contact surfaces [J].

Bower, CK ;

McGuire, J ;

Daeschel, MA .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (05) :152-157

[5] DEPOSIT FORMATION ON HEATED SURFACES - EFFECT OF INTERFACE ENERGETICS [J].

BRITTEN, M ;

GREEN, ML ;

BOULET, M ;

PAQUIN, P .

JOURNAL OF DAIRY RESEARCH, 1988, 55 (04) :551-562

[6]

Burton H., 2012, ULTRA HIGH TEMPERATU

[7]

DEJONG P, 1994, NETH MILK DAIRY J, V48, P181

[8]

DEJONG P, 1992, J SOC DAIRY TECHNOL, V45, P3

[9]

DEJONG P, 1993, LAIT, V73, P293, DOI 10.1051/lait:1993327

[10]

DEJONG P, 1997, VOEDINGSMIDDELEN TEC, V30, P31

← 1 2 3 4 →