Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D
| Autor: | Xiao Dong Chen, Wang Yang, Dan Li, Ruben Mercadé-Prieto |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Food industry Fouling biology business.industry Applied Mathematics General Chemical Engineering chemistry.chemical_element Dairy industry 04 agricultural and veterinary sciences General Chemistry Quartz crystal microbalance Calcium Pulp and paper industry 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Whey protein isolate 0404 agricultural biotechnology chemistry Free calcium 010608 biotechnology Calcium concentration biology.protein business |
| Zdroj: | Chemical Engineering Science. 177:501-508 |
| ISSN: | 0009-2509 |
| DOI: | 10.1016/j.ces.2017.12.004 |
| Popis: | Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates, through mechanistic models, would help developing strategies to minimize fouling. In this study, we consider the deposition over stainless steel similar to 316 of whey proteins as a model fouling material in the dairy industry. Fouling rates were determined using quartz crystal microbalance with dissipation monitoring (QCM-D) at 55–65 °C for >2 h. The key parameter studied is the effect of the calcium concentration, largely uncontrolled in the past but which recent studies suggest to be as important as temperature. The present QCM-D results confirm and detail the great enhancement effect of calcium in whey fouling, even at the low temperatures tested, increasing the fouling rates by more than hundred times at free calcium concentrations of 40–80 mg/L. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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