Fouling behavior of soy milk in plate heat exchanger

  • ZENG Qingjun ,
  • HUA Yufei ,
  • CHEN Yeming ,
  • KONG Xiangzhen
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  • (School of Food Science and Technology,Jiangnan University, Wuxi 214122, China)

Received date: 2019-12-24

  Online published: 2020-08-04

Abstract

When soy milk is heated by a heat exchanger, deposits are formed on the heat exchange surface, thereby affects its heat exchange efficiency. In this study, a small plate heat exchanger system was first assembled. The fouling behavior and compositions of deposit by soy milk with a protein concentration of 3.50% at 105-125 ℃ were studied at different pH and different feed temperatures. The results showed that when the pH of soy milk was ≥6.5, the overall heat transfer coefficient (U) and fouling factor (Rf) showed a gradual change with heating time. At pH 6.3, U and Rf showed a mutation process at about 90 min. The fouling factor of the soy milk increased with the increase of the feed temperature. According to the composition analysis of the deposits, as the pH and feed temperatures of the soy milk decreased, the protein and fat content in the sediment gradually increased, while the ash content gradually decreased. From the perspective of alleviating fouling problems, the first is to ensure that the pH of the soy milk is near neutral, and the second is that the soy milk directly enters the heating section without preheating.

Cite this article

ZENG Qingjun , HUA Yufei , CHEN Yeming , KONG Xiangzhen . Fouling behavior of soy milk in plate heat exchanger[J]. Food and Fermentation Industries, 2020 , 46(13) : 182 -189 . DOI: 10.13995/j.cnki.11-1802/ts.023189

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