Reduction of fouling during product processing through surface modification using food-grade coatings

S. Balasubramanian, Virendra Puri

Research output: Contribution to conferencePaper

Abstract

Fouling of equipment is a serious problem in the food industry disrupting continuous production, causing equipment failure to deliver the required process conditions, and increase in the cost of production through increased utilization of energy, time, cleaning chemicals and water. Formation of foulants on the food equipment surface causes reduction in the heat transfer as well as increase in the pressure drop across the plate heat exchanger. Minimizing fouling is hence imperative to achieve better return on investment as well as to improve food quality. Modification of the stainless steel food equipment surface which comes into contact with the food product using food grade coatings is one method that could reduce fouling. A plate heat exchanger (PHE) system which operated in the recirculation mode was used to study the effect of surface-modified food processing equipment on fouling. Commercially available coatings were used to coat the stainless steel PHE plates. The PHE system was designed and installed in-house. Fluid skim milk at two different flow rates was circulated through the heating and cooling sections of the PHE unit continuously for about 6 hours. The milk was constantly heated to 72°C in the heating section and subsequently cooled down to 15°C in the cooling section prior to circulating again through the PHE unit. At the end of the experimental period the amount of fouling occurring was determined. The amount of fouling occurring in the coated surfaces were compared with the amount of fouling observed on stainless steel surface to determine the effectiveness of surface modification techniques in controlling/minimizing fouling.

Original languageEnglish (US)
StatePublished - Nov 7 2007
Event2007 ASABE Annual International Meeting, Technical Papers - Minneapolis, MN, United States
Duration: Jun 17 2007Jun 20 2007

Other

Other2007 ASABE Annual International Meeting, Technical Papers
CountryUnited States
CityMinneapolis, MN
Period6/17/076/20/07

Fingerprint

food grades
fouling
Fouling
coatings
heat exchangers
Surface treatment
Hot Temperature
Heat exchangers
Food
Coatings
Processing
Stainless Steel
stainless steel
Equipment and Supplies
Stainless steel
Heating
Milk
Equipment Failure
cooling
food processing equipment

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Engineering(all)

Cite this

Balasubramanian, S., & Puri, V. (2007). Reduction of fouling during product processing through surface modification using food-grade coatings. Paper presented at 2007 ASABE Annual International Meeting, Technical Papers, Minneapolis, MN, United States.
Balasubramanian, S. ; Puri, Virendra. / Reduction of fouling during product processing through surface modification using food-grade coatings. Paper presented at 2007 ASABE Annual International Meeting, Technical Papers, Minneapolis, MN, United States.
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Balasubramanian, S & Puri, V 2007, 'Reduction of fouling during product processing through surface modification using food-grade coatings', Paper presented at 2007 ASABE Annual International Meeting, Technical Papers, Minneapolis, MN, United States, 6/17/07 - 6/20/07.

Reduction of fouling during product processing through surface modification using food-grade coatings. / Balasubramanian, S.; Puri, Virendra.

2007. Paper presented at 2007 ASABE Annual International Meeting, Technical Papers, Minneapolis, MN, United States.

Research output: Contribution to conferencePaper

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Balasubramanian S, Puri V. Reduction of fouling during product processing through surface modification using food-grade coatings. 2007. Paper presented at 2007 ASABE Annual International Meeting, Technical Papers, Minneapolis, MN, United States.