Fouling models for heat exchangers in dairy processing

A review

Research output: Contribution to journalReview article

32 Citations (Scopus)

Abstract

Fouling is a common food industry-wide issue during thermal treatment using heat exchangers. It directly contributes toward increased energy costs in operation and maintenance, production losses and energy and water losses because of the repetitive cleaning operation, i.e., every 5-10 h in fluid food industry. There has been a considerable amount of work on modeling of the fouling process as well as the hydrodynamic and thermodynamic performances of heat exchangers. A variety of different fouling kinetics exists depending upon food components, types of heat exchangers and operating conditions. The available information on existing fouling models is summarized in terms of fouling mechanisms, dynamic performances of heat exchangers and integrated fouling dynamics. This review provides the basis for developing a vision of further research for understanding, quantifying and minimizing fouling of food materials in heat exchangers.

Original languageEnglish (US)
Pages (from-to)1-34
Number of pages34
JournalJournal of Food Process Engineering
Volume28
Issue number1
DOIs
StatePublished - Feb 1 2005

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heat exchangers
Dairies
fouling
Fouling
Heat exchangers
dairies
Hot Temperature
Processing
Food Industry
food industry
Food
Hydrodynamics
Thermodynamics
energy costs
thermodynamics
cleaning
hydrodynamics
Maintenance
Cleaning
Industry

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)

Cite this

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title = "Fouling models for heat exchangers in dairy processing: A review",
abstract = "Fouling is a common food industry-wide issue during thermal treatment using heat exchangers. It directly contributes toward increased energy costs in operation and maintenance, production losses and energy and water losses because of the repetitive cleaning operation, i.e., every 5-10 h in fluid food industry. There has been a considerable amount of work on modeling of the fouling process as well as the hydrodynamic and thermodynamic performances of heat exchangers. A variety of different fouling kinetics exists depending upon food components, types of heat exchangers and operating conditions. The available information on existing fouling models is summarized in terms of fouling mechanisms, dynamic performances of heat exchangers and integrated fouling dynamics. This review provides the basis for developing a vision of further research for understanding, quantifying and minimizing fouling of food materials in heat exchangers.",
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Fouling models for heat exchangers in dairy processing : A review. / Jun, S.; Puri, Virendra.

In: Journal of Food Process Engineering, Vol. 28, No. 1, 01.02.2005, p. 1-34.

Research output: Contribution to journalReview article

TY - JOUR

T1 - Fouling models for heat exchangers in dairy processing

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AU - Jun, S.

AU - Puri, Virendra

PY - 2005/2/1

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N2 - Fouling is a common food industry-wide issue during thermal treatment using heat exchangers. It directly contributes toward increased energy costs in operation and maintenance, production losses and energy and water losses because of the repetitive cleaning operation, i.e., every 5-10 h in fluid food industry. There has been a considerable amount of work on modeling of the fouling process as well as the hydrodynamic and thermodynamic performances of heat exchangers. A variety of different fouling kinetics exists depending upon food components, types of heat exchangers and operating conditions. The available information on existing fouling models is summarized in terms of fouling mechanisms, dynamic performances of heat exchangers and integrated fouling dynamics. This review provides the basis for developing a vision of further research for understanding, quantifying and minimizing fouling of food materials in heat exchangers.

AB - Fouling is a common food industry-wide issue during thermal treatment using heat exchangers. It directly contributes toward increased energy costs in operation and maintenance, production losses and energy and water losses because of the repetitive cleaning operation, i.e., every 5-10 h in fluid food industry. There has been a considerable amount of work on modeling of the fouling process as well as the hydrodynamic and thermodynamic performances of heat exchangers. A variety of different fouling kinetics exists depending upon food components, types of heat exchangers and operating conditions. The available information on existing fouling models is summarized in terms of fouling mechanisms, dynamic performances of heat exchangers and integrated fouling dynamics. This review provides the basis for developing a vision of further research for understanding, quantifying and minimizing fouling of food materials in heat exchangers.

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