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Magnetic Treatment of Milk and Surface Treatment of Plate Heat Exchangers: Effects on Milk Fouling
Author(s) -
YOON JUNGRO,
LUND DARYL B.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08168.x
Subject(s) - fouling , heat exchanger , materials science , calcium , phosphate , titanium , composite material , metallurgy , chemistry , biochemistry , physics , membrane , thermodynamics
After milk property effect was eliminated, relative fouling rates of electropolished stainless steel, 304 stainless steel, titanium, polysiloxane and Teflon were 0.99,1.00,1.01,1.14, and 1.20, respectively. No significant reduction of cleaning time was found on the Teflon‐coated plate although Teflon had significantly larger contact angles in both surface‐water‐air and surface‐water‐octane than did stainless steel. Magnetic field treatment of milk and calcium phosphatase solution did not significantly affect fouling rates or type of calcium phosphate crystals in deposits.