MAGNETIC TREATMENT OF MILK AND SURFACE-TREATMENT OF PLATE HEAT-EXCHANGERS - EFFECTS ON MILK FOULING

被引：33

作者：

YOON, J ^{[1
]}

LUND, DB ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEANS OFF,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 05期

关键词：

MILK; FOULING; PLATE HEAT EXCHANGER; MAGNETIC TREATMENT;

D O I：

10.1111/j.1365-2621.1994.tb08168.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

After milk property effect was eliminated, relative fouling rates of electropolished stainless steel, 304 stainless steel, titanium, polysiloxane and Teflon were 0.99, 1.00, 1.01, 1.14, and 1.20, respectively. No significant reduction of cleaning time was found on the Teflon-coated plate although Teflon had significantly larger contact angles in both surface-water-air and surface-water-octane than did stainless steel. Magnetic field treatment of milk and calcium phosphatase solution did not significantly affect fouling rates or type of calcium phosphate crystals in deposits.

引用

页码：964 / &

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