Süt Endüstrisinde Kullanılan Isı Değiştiricilerde Kalıntı Oluşumu

Year 2018, Volume: 16 Issue: 4, 450 - 457, 31.12.2018

Hatice Kübra Kızılay Firuze Ergin Muammer Demir Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.505536

Abstract

Isı değiştiricilerde biriken süt
kalıntısı, sütte uygulanan ısıl işlemin etkinliğinin azalmasına neden olmakta
ve fazladan ısı direnci oluşumuna bağlı olarak sistemde ısı iletim kayıplarına
yol açmaktadır. Ayrıca ısı
değiştiricilerde oluşan kalıntı tabakası, ısı iletim yüzeylerinde halk
sağlığını tehdit eden mikroorganizmalar için besi ortamı olarak görev
yapmaktadır. Süt endüstrisinde ısıl işlem sırasında kalıntı oluşumu, ekonomik
kayıplara neden olan ve uzun yıllardır çözümü üzerinde çalışılan bir sorun olmuştur.
Isı değiştiricilerde süt kalıntısı sorununun çözümüne yönelik çalışmalarda, kalıntı
oluşum ve temizleme mekanizmalarının anlaşılması ve kalıntı oluşumuna etkisi
olan parametrelerin belirlenmesi üzerine odaklanılmıştır. Bu derlemede sütün
bileşiminin, kullanılan ısı değiştiricinin yüzey özelliklerinin ve uygulanan
ısıl işlem parametrelerinin süte uygulanan ısıl işlem sırasında kalıntı
oluşumuna etkisi ve oluşan kalıntının tespit edilmesinde ve temizlenmesinde
kullanılan yöntemler hakkında bilgi verilmesi amaçlanmaktadır.  

Keywords

Isı değiştirici, Süt kalıntısı oluşumu, Temizleme yöntemleri

Fouling In Heat Exchangers Used In Dairy Industry

Abstract

Milk fouling in heat
exchangers results in a loss of heat transfer in the system due to additional
heat resistance, and leads to a reduction in the effectiveness of heat treatment applied to milk. Furthermore, the presence of fouling
layers in heat exchangers serves as broth for microorganisms in heat transfer
surface, which may threat public health. Fouling during heat treatment has been
a problem to be solved for many years, which causes economic losses in dairy
industry. Studies to overcome this problem in heat exchangers have focused on
understanding the formation and cleaning mechanisms of fouling and determining parameters
that affect the formation of fouling. The aim of this review is to give
information on the effects of milk composition, surface properties of utilized heat
exchanger and applied parameters in heat treatment on the formation of milk
fouling during heat treatment, and methods used for the detection and cleaning
of milk fouling. 

Keywords

Heat exchanger, Formation of milk fouling, Cleaning methods

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