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A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutions


Reference:

Huang, J. Y., Chew, Y. M. J. and Wilson, I. D., 2012. A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutions. Journal of Food Engineering, 109 (1), pp. 49-61.

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    Official URL:

    http://dx.doi.org/10.1016/j.jfoodeng.2011.09.034

    Abstract

    The formation of immobile gels on heat transfer surfaces ('coring') caused by cooling fat solutions below their cloud point was studied using a novel spinning disc apparatus (SDA). The SDA features a cooled, removable heat transfer surface with well defined heat and mass transfer characteristics. Measurements of heat flux were combined with computational fluid dynamics simulations to yield reliable estimates of the surface temperature and shear stress. Fouling studies were performed with model solutions of 5 wt.% tripalmitin in a paraffin oil operating in the 'cold start' mode, wherein the experiment starts with the surface colder than the steady state, simulating one mode of operating a standard 'cold finger' experiment. Local heat flux measurements allowed the thermal fouling resistance to be monitored: deposit mass coverage and composition were also measured. The cold surface promotes the rapid formation of an initial gel layer, followed by a period of linear fouling, and finally falling rate fouling behaviour. The linear fouling rate was relatively insensitive to temperature and shear rate, while the fouling rate in the falling rate regime was found to depend on the temperature driving force for crystallisation kinetics. The solids fraction within the deposit layer increased over the duration of a 12 h fouling test, indicating rapid ageing. The rheological properties of the deposits were highly sensitive to solids fraction.

    Details

    Item Type Articles
    CreatorsHuang, J. Y., Chew, Y. M. J. and Wilson, I. D.
    DOI10.1016/j.jfoodeng.2011.09.034
    DepartmentsFaculty of Engineering & Design > Chemical Engineering
    Publisher StatementChew_JFE_2012_109_1_49.pdf: NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, VOL 109, ISSUE 1, 2012, DOI 10.1016/j.jfoodeng.2011.09.034; Chew_JFE_2012_109_1_49.doc: NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, VOL 109, ISSUE 1, 2012, DOI 10.1016/j.jfoodeng.2011.09.034; Chew_JFE_2012_109_1_tables_figures.doc: NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, VOL 109, ISSUE 1, 2012, DOI 10.1016/j.jfoodeng.2011.09.034
    RefereedYes
    StatusPublished
    ID Code27321

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