Conference Dates

May 18-22, 2003

First Page



Fouling and consequently cleaning of heat exchangers in the dairy industry are nowadays a significant issue still not solved for the processing of quite a large variety of products. Ohmic heating processes for food products a priori are well known to minimize the fouling phenomenon due to a totally different way of heating food by admitting the current directly in the product. Such a technology could be a good alternative to counter both fouling and cleaning aspects when pasteurizing or sterilizing dairy desserts known to generate large amounts of soil on heated surfaces. The aim of this experimental study was to investigate the respective roles of both the hydrodynamic parameters and surface electrode temperatures on the fouling phenomenon when heating a simple dairy mix designed to mimic dairy product behaviors.