THE ROLE OF SURFACE FORCES IN FOULING OF STAINLESS STEEL IN THE DAIRY INDUSTRY
作者:
Hans Visser,
期刊:
Journal of Dispersion Science and Technology
(Taylor Available online 1998)
卷期:
Volume 19,
issue 6-7
页码: 1127-1150
ISSN:0193-2691
年代: 1998
DOI:10.1080/01932699808913233
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
The major cause of fouling of processing equipment in the Dairy Industry used for the pasteurization of milk and whey resides in particle formation in the bulk of the dairy fluid. As a result of processing at elevated temperatures, the heat sensitive whey proteins aggregate and calcium phosphate becomes insoluble and precipitates. Hence, the process of fouling can be understood as a subsequent deposition of these particles onto the heating surface.
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