Milk fouling at direct ohmic heating

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F10%3A00168762" target="_blank" >RIV/68407700:21220/10:00168762 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Milk fouling at direct ohmic heating
Original language description
Direct ohmic heating of food makes use electric current passing through a material. The ohmic heating of liquid foods has some problems with corrosion and deposits creation on electrodes. The research of fouling concentrates upon the effects of materialand surface properties of electrodes, and upon the power frequency. This work evaluates influence of material (stainless steel, TiN and graphite electrodes), °flow rate, electric current density and temperature (to 75C), upon the fouling of skimmed milk.Results prove that the stainless steel electrodes are the worst while the graphite electrodes are the best, thus confirming the significant role of corrosion and electrochemical phenomena. The paper analyzes also an inner overheating of the formed fouling layer, representing a risk of overburning. Results show that the most intensive overheating occurs at relatively very thin deposit layers, depending upon the specific electrical conductivity of deposits.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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