Conference Dates

July 1-6, 2007

First Page



In the present work, β-lactoglobulin fouling phenomenon was studied, when milk flowed in a tubular heat exchanger, where hot water was used to raise milk temperature. Experiments have been carried out to determine the effect of Reynolds number and fluid temperature in whey protein fouling, in a tubular heat exchanger and the results showed that fouling increases as the fluid temperature increases. In addition, as the Reynolds number increases, the total amount of fouling (obtained by integrating the whole amount of deposit down the tube dividing by the total area) decreased.