NUMERICAL STUDY OF MILK FOULING THICKNESS IN THE CHANNEL OF PLATE HEAT EXCHANGER

Year 2018, Volume: 4 Issue: 6, 2464 - 2470, 29.09.2018

Amine S. Aouanouk

https://doi.org/10.18186/thermal.465692

Cited By: 4

Abstract

Fouling phenomenon remains
at the forefront of problems that concern manufacturers using heat exchangers.
Despite the large number of studies carried out, the mechanism and the
evolution of this phenomenon remain poorly understood. In the dairy industry, fouling
is a very important parameter seen as it can affect the quality of food
product. Studies carried out on this phenomenon during milk heat treatment have
led to the conclusion that lacotglobulin protein is the main precursor of
fouling. Indeed, the thermal instability of this protein undergoes chemical
reactions generating an aggregate that accumulates on the hot walls of heat
exchanger. In this work, an attempt to model, numerically, milk fouling during
pasteurization was carried out. Wall temperature and fouling thickness
distributions were studied along the channel. This permits to determine a
mathematical relationship between fouling thickness and wall temperature.

Keywords

Milk Fouling, Plate Heat Exchanger, Modeling

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