Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger
2020
Blanpain-Avet, Pascal | André, C. | Azevedo Scudeller, Luisa | Croguennec, Thomas | Jimenez, M. | Bellayer, S. | Six, Thierry | Martins, G.A.S. | Delaplace, Guillaume | Unité Matériaux et Transformations - UMR 8207 (UMET) ; Centrale Lille-Institut de Chimie - CNRS Chimie (INC-CNRS)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | HEI, Département Chimie, Textiles et Process Innovants HEI ; UC Lille | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | Ecole Nationale Supérieure de Chimie de Lille (ENSCL) | Laboratory of Kinetics and Process Modelling, Food Engineering ; Universidade Federal do Tocantins (UFT) | ALIBIOTECH research project. Consequently we wouldlike to thank the Hauts-de-France region and FEDER for theirfinancial support.
Whatever the dairy derived fluids that are heat processed, many studies have demonstrated the key role of beta-lactoglobulin (β-lg) denaturation in the initiation of a dairy fouling and mentioned that interactions between β-lg, phosphate and calcium ions are essential in fouling growth. However only few authors have reported the influence of the phosphate/calcium molar ratio on fouling mechanisms.To partly fill this gap, various whey protein solutions (composed mainly of β-lg) having different phosphate:calcium molar ratios were prepared by rehydrating a whey protein isolate powder and by adding calcium chloride and various amounts of soluble inorganic phosphate (noted Pi). Fouling experiments were carried out at pilot scale using a plate heat exchanger (PHE) at a fixed temperature profile and the deposited mass per channel was measured. Finally, the chemical composition and structure of the proteinaceous fouling layer were observed using an Electron Probe Micro Analyser. Results clearly demonstrated that the phosphate:calcium molar ratio modified the deposit structure and influenced substantially the amount of fouling. These results suggest that the relative proportion of calcium phosphate and calcium ions governs the mechanism of fouling build-up and also sets, to a certain extent, the fouling ability of the whey protein solutions.
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