Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing

Prakash, Sangeeta, Kravchuk, Olena and Deeth, Hilton (2015) Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing. Journal of Food Engineering, 153 45-52. doi:10.1016/j.jfoodeng.2014.12.009


Author Prakash, Sangeeta
Kravchuk, Olena
Deeth, Hilton
Title Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
1873-5770
Publication date 2015
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2014.12.009
Open Access Status
Volume 153
Start page 45
End page 52
Total pages 8
Place of publication Camden, London, United Kingdom
Publisher Elsevier
Collection year 2015
Language eng
Formatted abstract
The effects of pre-heat temperature (65–95 °C) and holding time (5 and 25 s) on fouling of reconstituted skim milk at high-heat temperatures of 135–150 °C using a bench-top UHT plant were investigated. Fouling was monitored by observing the variation in overall heat transfer coefficient (OHTC) with time and consisted of an induction phase (non-fouling) and a decline phase (fouling). A significantly shorter run-time was obtained with pre-heating at 65 °C than with pre-heating at 75, 85 and 95 °C. A longer holding time (25 s) in the pre-heating section significantly increased the run-time of the plant compared with 5 s holding. The high-heat temperature also affected the OHTC and run-time; similar run-times were observed at 135, 140, 142 and 145 °C but at 150 °C there was no induction phase and fouling rapidly occurred. Overall, pre-heating at 85 °C or 95 °C for 25 s, combined with a high-heat temperature of 145 °C, and pre-heating at 95 °C for 25 s combined with high-heat temperatures of 142 °C, produced the longest run-times of the bench-top UHT plant.
Keyword β lactoglobulin
Casein
Fouling
Overall heat transfer coefficient
Pre heating
Ultra high temperature
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
 
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