For all conditions except the high
flows (4 and 6 LPM) at the heating condition from 70 C to 74.5 C,
two phases of fouling phenomena were observed during the
experiments for 6 h. Firstly, a fouling period occurred in which the
overall heat transfer coefficient decreased rapidly with time.
The fouling period lasting approximately 2 h was then followed by
a post-fouling period, where the overall heat transfer coefficient
decreased relatively slowly. The results did not show the first phase
of fouling-an induction period. This is considered the first
uniqueness of coconut milk fouling since an initial induction period
(up to 1 h) was reported previously by Fryer [11] and Delplace,
Leuliet & Tissier [29] for dairy milk fouling. However, there may be
a very short period (a few seconds) after startup where the
induction period occurred, but was not observed due to the limited
efficiency of the measurement system