Fouling by coconut milk at different heating temperatures (50e54.5 C, 60e64.5 C, and 70e74.5 C) and
at three volumetric flows (2,4 and 6 LPM) in a test section equipped with four flat plates was studied.
Measurement of the overall heat transfer coefficient (U) and the compositions of deposit mass were
completed in order to obtain fouling factors (Rf) and an empirical model for the rate of increase of Biot
number (ΔBi/Δt) as a function of the temperature (T) and the flow (F). The results illustrated that the
fouling factor increased, when the temperature fell due to a combination of chemical reaction fouling
from proteins and precipitation fouling from fat. The fouling factor also increased, when the flow was
lowered due to a slow rate of deposit removal introduced by small shear force. Combination of the two
effects revealed that the effect of flow was less significant at higher temperatures. All results can be
confirmed by an analysis of fouling compositions. At high temperature conditions, more denaturation of
proteins resulted in less ability to entrap fat globules onto heating surface. The heat resistance was found
decreasing with increasing temperature
Fouling by coconut milk at different heating temperatures (50e54.5 C, 60e64.5 C, and 70e74.5 C) and
at three volumetric flows (2,4 and 6 LPM) in a test section equipped with four flat plates was studied.
Measurement of the overall heat transfer coefficient (U) and the compositions of deposit mass were
completed in order to obtain fouling factors (Rf) and an empirical model for the rate of increase of Biot
number (ΔBi/Δt) as a function of the temperature (T) and the flow (F). The results illustrated that the
fouling factor increased, when the temperature fell due to a combination of chemical reaction fouling
from proteins and precipitation fouling from fat. The fouling factor also increased, when the flow was
lowered due to a slow rate of deposit removal introduced by small shear force. Combination of the two
effects revealed that the effect of flow was less significant at higher temperatures. All results can be
confirmed by an analysis of fouling compositions. At high temperature conditions, more denaturation of
proteins resulted in less ability to entrap fat globules onto heating surface. The heat resistance was found
decreasing with increasing temperature
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