Title :

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

Author(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]

Journal title :

Journal of Food Engineering

Volume number :

242

Pages :

115-123

Publisher :

Elsevier

Publication date :

2019-02

English keyword(s) :

Cleaning
Fouling
Duct
Swirl
Whey protein
Milk

HAL domain(s) :

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

English abstract : [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 ...
Show more >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.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Université de Lille
ENSCL
CNRS
INRA

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Research team(s) :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Submission date :

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