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Deposit formation on heated surfaces: effect of interface energetics

Published online by Cambridge University Press:  01 June 2009

Michel Britten ,
Margaret L. Green ,
Marcel Boulet  and
Paul Paquin
Michel Britten
Affiliation:
Département de Sciences et Technologie des Aliments, Groupe de Recherche en Sciences et Technologie du Lait (STELA), Université Laval, Québec, Canada, G1K 7P4
Margaret L. Green
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading RG2 9AT, UK
Marcel Boulet
Affiliation:
Département de Sciences et Technologie des Aliments, Groupe de Recherche en Sciences et Technologie du Lait (STELA), Université Laval, Québec, Canada, G1K 7P4
Paul Paquin
Affiliation:
Département de Sciences et Technologie des Aliments, Groupe de Recherche en Sciences et Technologie du Lait (STELA), Université Laval, Québec, Canada, G1K 7P4
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Summary

Deposit formation was measured in a model laboratory plant in which whole milk was in contact with a heated surface at 100 °C for 1 h. The effect of the interfacial properties of various poly mer-coated surfaces on the amount and the adhesion strength of deposit was determined. The nature of the surface influenced the formation of deposit only slightly, but had a large effect on its adhesion strength. From correlation analysis, the polar contribution to surface energy was identified as the main factor influencing the deposit adhesion strength. These results suggest that the type of interactions at the surface govern the ease of removal of deposit.

Information

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 551 - 562
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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