{"title":"尽量减少与气泡有关的污垢:如何提高性能、降低成本并提高产品质量--牛奶超高温加工的理论建议","authors":"Tomas Skoglund","doi":"10.1111/1471-0307.13037","DOIUrl":null,"url":null,"abstract":"<p>Recent research provides strong evidence that fouling in ultra-high-temperature (UHT) plants for milk is largely impacted by formation of bubbles on hot heat-exchanger surfaces. The causal relationship between formation of bubbles and fouling is explained, and the impact of the variables—temperature, pressure and dissolved air, is clarified. By elevating the back pressure significantly, according to theoretically based mathematical equations, the formation of bubbles can be prevented, thus inhibiting the bubble-related fouling. Equations and calculation results, based on a presented calculation tool, of three design examples, are provided to support designs of plants for suppressed or prevented bubble-related fouling.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Minimising bubble-related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra-high-temperature processing of milk\",\"authors\":\"Tomas Skoglund\",\"doi\":\"10.1111/1471-0307.13037\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Recent research provides strong evidence that fouling in ultra-high-temperature (UHT) plants for milk is largely impacted by formation of bubbles on hot heat-exchanger surfaces. The causal relationship between formation of bubbles and fouling is explained, and the impact of the variables—temperature, pressure and dissolved air, is clarified. By elevating the back pressure significantly, according to theoretically based mathematical equations, the formation of bubbles can be prevented, thus inhibiting the bubble-related fouling. Equations and calculation results, based on a presented calculation tool, of three design examples, are provided to support designs of plants for suppressed or prevented bubble-related fouling.</p>\",\"PeriodicalId\":13822,\"journal\":{\"name\":\"International Journal of Dairy Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2023-12-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Dairy Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13037\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13037","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Minimising bubble-related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra-high-temperature processing of milk
Recent research provides strong evidence that fouling in ultra-high-temperature (UHT) plants for milk is largely impacted by formation of bubbles on hot heat-exchanger surfaces. The causal relationship between formation of bubbles and fouling is explained, and the impact of the variables—temperature, pressure and dissolved air, is clarified. By elevating the back pressure significantly, according to theoretically based mathematical equations, the formation of bubbles can be prevented, thus inhibiting the bubble-related fouling. Equations and calculation results, based on a presented calculation tool, of three design examples, are provided to support designs of plants for suppressed or prevented bubble-related fouling.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.