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KMID : 1007520020110060704
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Food Science and Biotechnology
2002 Volume.11 No. 6 p.704 ~ p.710
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Fouling and Cleaning Concerns in the Food Industry
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Li, Lei
Singh, Rakesh K./Lee, Jun Ho
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Abstract
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Fouling is a formation of thermally insulating materials or deposits onto heat transfer surfaces. The deposits reduce the thermal and hydrodynamic performance of the heat transfer equipments due to increased thermal resistance and pressure drop across the unit. The fouling of food surfaces is a severe industrial problem, particularly in the dairy industry. It not only increases energy consumption and cost, but more importantly, it could produce a thermally under-processed product that may lead to safety concerns in the food industry. Several studies have been conducted to understand the basic mechanisms of fouling and cleaning as well as the effect of the process parameters involved in food processing. Yet fouling is a complex process, and the science of cleaning is poorly understood. This article reviews the fouling models and designs as well as the cleaning concerns in food industry.
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