Titre :

Effect of swirl flow on whey protein fouling and cleaning in a straight duct

Auteur(s) :

Bouvier, Laurent [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Fargnier, Irène [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Lalot, Sylvain [Auteur]
Laboratoire d'Automatique, de Mécanique et d'Informatique industrielles et Humaines - UMR 8201 [LAMIH]
Delaplace, Guillaume [Auteur]
Unité Matériaux et Transformations (UMET) - UMR 8207
Unité Matériaux et Transformations - UMR 8207 [UMET]

Titre de la revue :

Journal of Food Engineering

Numéro :

242

Pagination :

115-123

Éditeur :

Elsevier

Date de publication :

2019-02

Mot(s)-clé(s) en anglais :

Cleaning
Fouling
Duct
Swirl
Whey protein
Milk

Discipline(s) HAL :

Sciences du Vivant [q-bio]/Ingénierie des aliments
Physique [physics]/Matière Condensée [cond-mat]/Science des matériaux [cond-mat.mtrl-sci]
Sciences du Vivant [q-bio]/Biochimie, Biologie Moléculaire
Physique [physics]/Matière Condensée [cond-mat]/Matière Molle [cond-mat.soft]
Sciences de l'ingénieur [physics]/Génie des procédés

Résumé en anglais : [en]

Whey protein fouling is a complex phenomenon involving several mechanisms. Product, surface properties and process parameters interact simultaneously. This experimental work focuses on the effect of a swirl flow on whey ...
Lire la suite >Whey protein fouling is a complex phenomenon involving several mechanisms. Product, surface properties and process parameters interact simultaneously. This experimental work focuses on the effect of a swirl flow on whey protein fouling and cleaning in a straight tube, independently of any other factors. In a holding section after a heating zone composed of a plate heat exchanger, the dry deposit mass obtained from a straight tube was compared with that obtained in the presence of a swirl flow. For varying conditions, namely two protein concentrations, two processing temperatures and two fouling durations, the dry deposit mass increases despite the wall shear stress increase induced by the swirl device. Nevertheless, the cleaning time was found to be significantly shorter in presence of swirl flow in laminar and turbulent conditions. These results reveal that cleaning efficiency can be improved by such a swirl insert, which is seldom used in the food process industry.Lire moins >

Langue :

Anglais

Comité de lecture :

Oui

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
ENSCL
CNRS
INRA

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2019-05-17T09:24:57Z
2020-12-14T13:18:18Z