Temperature effect on whey protein fouling

D.H.G. Pelegrine; M.T.M.S Gomes; Carlos Alberto Gasparetto

doi:10.22490/25394088.1134

Vol. 2 (2008)

Published 2024-04-18

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Original article

Temperature effect on whey protein fouling

DOI: https://doi.org/10.22490/25394088.1134

D.H.G. Pelegrine Department of Agronomy Science / UNITAU.

M.T.M.S Gomes Department of Agronomy Science / UNITAU.

Carlos Alberto Gasparetto College of Food Engineering – UNICAMP.

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Abstract
References

In the present work, whey protein fouling phenomenon was studied, when fowed in the inner tube of a double tube heated by hot water which fows in the ring space between them. The fouling kinetics depends on the mass transfer effects, which is a function of protein solubility. To describe the fouling kinetics a calculus algorithm was developed, having as subsidy the protein solubility itself. The proteins solubility were determined in a separate investigation. Results showed that the time necessary for the tube´s inner radius to decrease in 30% of the original radius was smaller for high temperatures. Besides, whey protein deposition was greater at the tube´s entrance than in its exit. Therefore, the rate of radius reduction was faster in that area. The experimental check for the algorithm was conducted in a pilot plant.

keywords: whey, protein, temperature, fouling, solubility.

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How to Cite

Pelegrine, D., Gomes, M., & Gasparetto, C. A. (2024). Temperature effect on whey protein fouling. Publicaciones E Investigación, 2(2), 15-27. https://doi.org/10.22490/25394088.1134

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