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.
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
[1] SCHREIER, ROBERT P J. Monitoring and modelling of heat exchanger fouling[D]. Cambridge: University of Cambridge, 1995.
[2] FRYER P J, SLATER N K H. A direct simulation procedure for chemical reaction fouling in heat exchangers[J]. Chemical Engineering Journal, 1985, 31(2):97-107.
[3] FRYER P J, SLATER N K H. A novel fouling monitor[J]. Chemical Engineering Communications, 2007, 57(1):139-152.
[4] BURTON H, SECTION G. Deposits from whole milk in heat treatment plant—a review and discussion[J]. Journal of Dairy Research, 1968, 35(2):317.
[5] GOTHAM, MARTYN S. Mechanisms of protein fouling of heat exchangers[D]. Cambridge: University of Cambridge, 1990.
[6] TISSIER J P, LALANDE M. Experimental device and methods for studying milk deposit formation on heat exchange surfaces[J]. Biotechnology Progress, 1968,2(4):218-229.
[7] DAUFIN G, QUEMERAIS J P, QUEMERAIS A, et al.Fouling of a heat exchange surface by whey, milk and model fluids. An analytical study [J]. Lait, 1987, 67(3): 339-364.
[8] MICHEL B, MARGARET L, GREEN M B, et al. Deposit formation on heated surfaces: Effect of interface energetics[J]. Journal of Dairy Research, 1988, 55(4):551-562.
[9] FOSTER C L, BRITTEN M, GREEN M L. A model heat-exchange apparatus for the investigation of fouling of stainless steel surfaces by milk I. Deposit formation at 100 ℃ [J]. Journal of Dairy Research,1989, 56(2): 201-209.
[10] LUND D, BIXBY D. Fouling of heat exchanger surfaces by milk [J]. Process Biochem, 1975, 10:52-55.
[11] CHANGANI S D, BELMAR-BEINY M T, FRYER P J. Engineering and cleaning factors associated with fouling and cleaning in milk processing[J]. Experimental Thermal & Fluid Science, 1997, 14(4):392-406.
[12] WANG J, LI L, FU N, et al. A comparative study on fouling and cleaning characteristics of soy protein isolate (SPI)[J]. Nephron Clinical Practice, 2018, 14(4):550-557.
[13] BANSAL B, CHEN X D. A critical review of milk fouling in heat exchangers[J]. Comprehensive Reviews in Food Science & Food Safety, 2006,5(2):27-33.
[14] LAEMMLI B U K. Cleavage of structural proteins during assembly of head of bacteriophage-T4[J]. Nature, 1970, 227(5 259):680-685.
[15] DELPLACE F, LEULIET J C, TISSIER J P, et al. Fouling experiments of a plate heat exchanger by whey protein solutions [J]. Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C,1994, 72:1-8.
[16] LALANDE M, TISSIER J P, CORRIEU G. Fouling of a plate heat exchanger used in ultra-high-temperature sterilization of milk[J]. Journal of Dairy Research, 1984, 51(4):557.
[17] GUO J, YANG X Q, HE X T, et al. Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0[J]. Journal of Agricultural and Food Chemistry, 2012, 60(14):3 782-3 791.
[18] PRAKASH S, KRAVCHUK O, DEETH H. Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing[J]. Journal of Food Engineering, 2015, 153:45-52.
[19] ZHANG H, TAKENAKA M, ISOBE S. DSC and electrophoretic studies on soymilk protein denaturation[J]. Journal of Thermal Analysis and Calorimetry, 2004, 75(3):719-726.
[20] SRICHANTRA A, NEWSTEAD D F, MCCARTHY O J, et al. Effect of preheating on fouling of a pilot scale UHT sterilizing plant by recombined, reconstituted and fresh whole milks[J]. Food and Bioproducts Processing, 2006, 84(4):279-285.
[21] BURTON H. Seasonal variation in deposit formation from whole milk on a heated surface [J].Journal of Dairy Research, 1967, 34(2): 137-143.
[22] ROSA M T M G, GUIMARÃES, DANIELA H P, et al. Experimental measurements and simulation of the fouling phenomena of natural proteins[J]. International Journal of Heat and Mass Transfer, 2019, 129:1 075-1 085.
[23] LYSTER R L J. The denaturation of α-lactalbumin and β-lactoglobulin in heated milk[J]. Journal of Dairy Research, 1970, 37(2):233-243.
[24] LALANDE M, JEANCCIERRE TISSIER. Fouling of heat transfer surfaces related to β-actoglobulin denaturation during heat processing of milk[J]. Biotechnology Progress, 1985, 1(2):131-139.
[25] GOTHAM S M, FRYER P J, PRITCHARD A M. β-Lactoglobulin denaturation and aggregation reactions and fouling deposit formation: A DSC study[J]. International Journal of Food Science & Technology, 2007, 27(3):313-327.
[26] VISSER J, JEURNINK T J M. Fouling of heat exchangers in the dairy industry[J]. Experimental Thermal & Fluid Science, 1997, 14(4):407-424.
[27] HAGSTEN C, ALTSKÄR A, GUSTAFSSON S, et al. Composition and structure of high temperature dairy fouling[J]. Food Structure, 2016, 7:13-20.
