Continuous ohmic heating unit under whey protein fouling

被引：30

作者：

Ayadi, M.A. ^{[1
]}

Leuliet, J.C. ^{[1
]}

Chopard, F. ^{[2
]}

Berthou, M. ^{[3
]}

Lebouché, M. ^{[4
]}

机构：

[1] INRA, LGPTA, 59650 Villeneuve D'Ascq Cedex

[2] ALFA LAVAL VICARB, 38120 Fontanil Cornillon, rue du Rif Tronchard

[3] EDF-R and D, 77818 Moret Sur Loing Cedex, Les Renardières

[4] LEMTA, 54504 Vandoeuvre-lès-Nancy

来源：

Innovative Food Science and Emerging Technologies | 2004年 / 5卷 / 04期

关键词：

Dairy fluid; Fouling monitoring; Ohmic heating;

D O I：

10.1016/j.ifset.2004.08.001

中图分类号：

学科分类号：

摘要：

An evaluation of a continuous ohmic heating apparatus performance was carried out, using a whey protein solution. It was thereby shown that, as with conventional heat exchangers, ohmic processing of dairy product generates fouling on electrode surfaces. The presence of this motionless deposit causes an increase in electricity consumption and leads to an increase in the temperature of the electrode surfaces. During the observation of 4- and 6-h processes, three stages were noted: (i) at first, the deposit thickness was not significant for a short period and ohmic process was observed to operate satisfactorily (balance power, electrode temperature), (ii) then the deposit thickness was observed to gradually increase with processing time, provoking a corresponding simultaneous increase in both electricity comsuption and electrode temperature, (iii) finally, the electrode temperature reached boiling point, as did the deposit, leading to deposit adhesion and removal changes. © 2004 Elsevier Ltd. All rights reserved.

引用

页码：465 / 473

页数：8

共 28 条

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