May 18-22, 2003
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.
M. A. Ayadi, L. Bouvier, F. Chopard, M. Berthou, and J. C. Leuliet, "Heat Treatment Improvement of Dairy Products via Ohmic Heating Processes : Thermal and Hyrodynamic Effect on Fouling" in "Heat Exchanger Fouling and Cleaning: Fundamentals and Applications", Paul Watkinson, University of British Columbia, Canada; Hans Müller-Steinhagen, German Aerospace Centre (DLR) and University of Stuttgart; M. Reza Malayeri, German Aerospace Centre (DLR) Eds, ECI Symposium Series, (2003). https://dc.engconfintl.org/heatexchanger/19