Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey

Autor: Frédéric Gaucheron, Arlette Leduc, Anne-Cécile Santellani, Anne Dolivet, Romain Jeantet, I. Tuler-Perrone, Pierre Schuck, Gaëlle Tanguy
Přispěvatelé: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Department of Food Technology, PMAS-Arid Agriculture University
Jazyk: angličtina
Rok vydání: 2019
Předmět:
030309 nutrition & dietetics
Vacuum evaporation
Calcium citrate
whey paste
Acid whey
chemistry.chemical_compound
fluids and secretions
[SDV.IDA]Life Sciences [q-bio]/Food engineering
0303 health sciences
Minerals
lactosérum
digestive
oral
and skin physiology
food and beverages
Lactic acid
04 agricultural and veterinary sciences
Hydrogen-Ion Concentration
040401 food science
Composition (visual arts)
Falling film evaporator
Mineral deposit
poudre de lait
Vacuum
Nitrogen
technologie laitière
chemistry.chemical_element
Fraction (chemistry)
Hydrochloric acid
protéine acide du lactosérum
Calcium
encrassement
03 medical and health sciences
citrate de calcium
0404 agricultural biotechnology
Whey
Lactic Acid
Drive
Chromatography
calcium
Fouling
Precipitation (chemistry)
dépôt de protéines
dépôt minéral
chemistry
Hydrochloric Acid
Calcium Citrate
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
évaporation
acide lactique
Zdroj: Food Research International
Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
ISSN: 0963-9969
Popis: When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits formed during the vacuum concentration of two fouling and highly mineralized products: hydrochloric acid whey and lactic acid whey. These products mainly differ in terms of their mineral composition: lactic acid whey contains a high level of lactic acid and traces of citrate, whereas hydrochloric acid whey contains citrate and no lactic acid. Concentrates at different concentration factors were produced using a pilot-scale falling film evaporator. The compositions of the fouling deposits as well as the precipitates present in the concentrates were deduced from the analytical determination of the composition of the concentrates and their respective diffusible phases. The behavior of the mineral fraction of both acid wheys during concentration was shown to be very different. In the case of hydrochloric acid whey, experimental results suggested a deposition of calcium and citrate ions in the evaporator as well as their precipitation in the highly concentrated products. On the contrary, neither mineral deposition nor precipitation occurred during the concentration of lactic acid whey. This study underlined the key role of citrate ions in the fouling of evaporators during the concentration of hydrochloric acid wheys.
Databáze: OpenAIRE
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