Critical review on an experimental design to measure and model milk fouling in heating equipment

Fouling plays a major role in the Dairy industry. Five criteria: defined flow, no circulation, real factory product, defined product temperature and defined wall temperature, are used to review articles on this topic published between 2003 and 2020. To show the effect of those criteria in experiments, a simulation model is developed. For a good experimental design to measure fouling, the use of a dairy product in a tubular heater with a known developed flow is advised. The temperature-time history of the product and the wall temperature of the heater should be recorded. Circulation of a product will increase the fouling and decrease the flow. Although none of the reviewed articles complied to all criteria, 71% of the reviewed articles met at least two criteria. If not all criteria are met, the results are of less use for the application for process lines on industrial scale. A simulated computer model can be helpful.