The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig

The objective of this study was to investigate the effect of pH (6.1, 6.3, 6.5, and 6.7) on heat-induced changes in concentrated skim milk as related to fouling in heat exchangers. Skim milk (30%, <i>w</i>/<i>w</i>, total solids) was recirculated in a laboratory-scale fouling rig at an initial targe...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Tara R. Murphy, Eoin W. Finnegan, Justyna Tarapata, Tom F. O’Callaghan, James A. O’Mahony
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2024-09-01
Цуврал:	Foods
Нөхцлүүд:	milk concentration fouling composition viscosity heat transfer
Онлайн хандалт:	https://www.mdpi.com/2304-8158/13/19/3100
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!