Article (Scientific journals)
Continuous ohmic heating unit under whey protein fouling
Ayadi, Mohamed; Leuliet, J.C.; Chopard, F. et al.
2004In Innovative Food Science and Emerging Technologies, 5 (4), p. 465 - 473
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Keywords :
Dairy fluid; Fouling monitoring; Ohmic heating; Continuous ohmic heating
Abstract :
[en] An evaluation of a continuous ohmic heating apparatus performance was carried out, using a whey protein solution. It was thereby shown that, as with conventional heat exchangers, ohmic processing of dairy product generates fouling on electrode surfaces. The presence of this motionless deposit causes an increase in electricity consumption and leads to an increase in the temperature of the electrode surfaces. During the observation of 4- and 6-h processes, three stages were noted: (i) at first, the deposit thickness was not significant for a short period and ohmic process was observed to operate satisfactorily (balance power, electrode temperature), (ii) then the deposit thickness was observed to gradually increase with processing time, provoking a corresponding simultaneous increase in both electricity comsuption and electrode temperature, (iii) finally, the electrode temperature reached boiling point, as did the deposit, leading to deposit adhesion and removal changes. © 2004 Elsevier Ltd. All rights reserved.
Disciplines :
Food science
Author, co-author :
Ayadi, Mohamed ;  INRA, LGPTA, 59650 Villeneuve D'Ascq Cedex, France
Leuliet, J.C.;  INRA, LGPTA, 59650 Villeneuve D'Ascq Cedex, France
Chopard, F.;  ALFA LAVAL VICARB, 38120 Fontanil Cornillon, France
Berthou, M.;  EDF-R and D, 77818 Moret Sur Loing Cedex, France
Lebouché, M.;  LEMTA, 54504 Vandoeuvre-lès-Nancy, France
Language :
English
Title :
Continuous ohmic heating unit under whey protein fouling
Publication date :
December 2004
Journal title :
Innovative Food Science and Emerging Technologies
ISSN :
1466-8564
eISSN :
1878-5522
Publisher :
Elsevier BV
Volume :
5
Issue :
4
Pages :
465 - 473
Peer reviewed :
Peer Reviewed verified by ORBi
Funding text :
The authors gratefully acknowledge the financial support from Alfa Laval Vicarb and Electricité de France.
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since 16 December 2024

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