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Preliminary stages of fouling from whey protein solutions

Published online by Cambridge University Press:  01 June 2009

M. Teresa Belmar-Beiny  and
Peter J. Fryer
M. Teresa Belmar-Beiny
Affiliation:
Department of Chemical Engineering, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, UK
Peter J. Fryer
Affiliation:
Department of Chemical Engineering, University of Cambridge, Pembroke Street, Cambridge CB2 3RA, UK
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Summary

Fouling from milk fluids is a severe industrial problem which reduces the efficiency of process plant. The chemistry of fouling has been thoroughly investigated but the sequence of events that occur is not yet clear. Deposit contains both protein and minerals. Experiments have been carried out to determine the sequence of events in the fouling of stainless steel surfaces at 96 °C from turbulent flows of whey. Contact times between 4 and 210 s have been studied, and surface analysis techniques used to detect the distribution of elements. The first layer of deposit, formed after 4 s of contact between the fluid and the surface (fluid temperature 68 and 73 °C), consisted mainly of protein and was identified by X-ray photoelectron spectroscopy analysis. There was a lag phase of up to 150 s for a fluid temperature of 73 °C before deposit aggregates were observed to adsorb on to the surface. These aggregates were identified as protein and Ca by X-ray elemental mapping. No P was found in any experiments for this exposure. After 60 min contact time, however, both Ca and P were found at the interface between deposit and the stainless steel surface, irrespective of the Ca and P content of the test fluid.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 4 , November 1993 , pp. 467 - 483
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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