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Vol. 2 (2008)
Published 2024-04-18
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Copyright (c) 2015 Publicaciones e Investigación

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

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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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.
license

Copyright (c) 2015 Publicaciones e Investigación

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

When the Publicaciones e Investigaciones Journal receives an original study or article from its author(s), whether by email, postal service, or the platforms available for said purpose, know that it may be published in physical or electronic formats in national or international archives, databases, or SIRES. As such, Publications and Research authorizes the reproduction and citation of said material, provided that the description of information is carried out in conformity with bibliographic norms, and mention the corresponding names, authors, article, issue, and pages. Publications and Research, in advance, expresses that the information, concepts, and methods are the responsibility of the author(s). As such, the UNAD does not have any influence whatsoever over that expressed in the manuscript.

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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