Effect of swirl flow on whey protein fouling and cleaning in a straight duct. (February 2019)

• Record Type: Journal Article
• Authors: Bouvier, L.; Fargnier, I.; Lalot, S.; Delaplace, G.
• Is Part Of: Journal of food engineering. Volume 242(2019)
• Page Start: 115
• Page End: 123
• Publication Date: 2019-02
• Subjects: Cleaning -- Fouling -- Duct -- Swirl -- Whey protein -- Milk; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.08.024
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Whey protein fouling is a complex phenomenon involving several mechanisms. Product, surface properties and process parameters interact simultaneously. This experimental work focuses on the effect of a swirl flow on whey protein fouling and cleaning in a straight tube, independently of any other factors. In a holding section after a heating zone composed of a plate heat exchanger, the dry deposit mass obtained from a straight tube was compared with that obtained in the presence of a swirl flow. For varying conditions, namely two protein concentrations, two processing temperatures and two fouling durations, the dry deposit mass increases despite the wall shear stress increase induced by the swirl device. Nevertheless, the cleaning time was found to be significantly shorter in presence of swirl flow in laminar and turbulent conditions. These results reveal that cleaning efficiency can be improved by such a swirl insert, which is seldom used in the food process industry. Highlights: A methodology has been developed for the evaluation of the efficiency of a swirl device. A swirl device increases heat exchange capability at a duct wall. A swirl flow increases milk protein mass deposit inside a straight duct. Swirl flow reduces the cleaning time for laminar and moderate turbulent conditions.