Sökning: id:"swepub:oai:research.chalmers.se:4bedc087-04d1-4b74-b5aa-3a3cb4324776" >
Structural and comp...
Structural and compositional changes during UHT fouling removal-Possible mechanisms of the cleaning process
-
- Hagsten, Carin (författare)
- RISE,Lund University,Lunds universitet,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Lunds Tekniska Högskola,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH,Research Institutes of Sweden (RISE),Jordbruk och livsmedel,Lund University, Sweden
-
- Altskär, Annika (författare)
- RISE,Jordbruk och livsmedel
-
- Gustafsson, Stefan, 1976 (författare)
- Chalmers University of Technology,Chalmers University of Technology, Sweden
-
visa fler...
-
- Lorén, Niklas, 1970 (författare)
- RISE,Chalmers University of Technology,Research Institutes of Sweden (RISE),Jordbruk och livsmedel,Chalmers University of Technology, Sweden
-
- Trägårdh, Christian (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Lund University, Sweden
-
- Innings, Fredrik (författare)
- Tetra Pak,Tetra Pak International,Tetra Pak Processing Systems, Sweden
-
- Hamberg, Lars (författare)
- RISE,Jordbruk och livsmedel
-
- Paulsson, Marie (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH,Lund University,Sweden
-
- Nylander, Tommy (författare)
- Lund University,Lunds universitet,NanoLund: Centre for Nanoscience,Annan verksamhet, LTH,Lunds Tekniska Högskola,Fysikalisk kemi,Enheten för fysikalisk och teoretisk kemi,Kemiska institutionen,Institutioner vid LTH,Other operations, LTH,Faculty of Engineering, LTH,Physical Chemistry,Physical and theoretical chemistry,Department of Chemistry,Departments at LTH,Faculty of Engineering, LTH,Lund University, Sweden
-
visa färre...
-
(creator_code:org_t)
- Elsevier BV, 2019
- 2019
- Engelska.
-
Ingår i: Food Structure. - : Elsevier BV. - 2213-3291. ; 21
- Relaterad länk:
-
http://dx.doi.org/10...
-
visa fler...
-
https://research.cha...
-
https://research.cha...
-
https://doi.org/10.1...
-
https://lup.lub.lu.s...
-
https://urn.kb.se/re...
-
visa färre...
Abstract
Ämnesord
Stäng
- Ultra-high temperature (UHT) treatment of milk forms a deposit or fouling in the processing equipment that is mineral-based with an enclosed protein network. This study addresses the fundamental mechanisms that control the removal of this deposit. For this purpose, the structural and compositional changes during the cleaning process have been studied. The structure analysis was performed with scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) on samples that were quenched at different stages of the cleaning process. It was found for acid cleaning that the mineral content is rapidly decreasing in the fouling layer as the cleaning continues, but there is still an intact protein structure with the similar thickness as the original fouling. For alkali cleaning, part of the protein structure was subsequently removed from the outside towards the stainless steel as a function of time, while the mineral structure was mostly remaining. The break-up of the organic network structure, which likely involves depolyrnerization of protein aggregates, were found to control the cleaning efficiency. The weakening of the protein network facilitates the removal of the UHT fouling layer during the acid cleaning step and allow for an efficient cleaning cycle. The chemical reactions that occur within the fouling layer between the hydroxyl ions and the protein network was modeled according to a depolymerization reaction and a mechanistic model of the cleaning process is presented.
Ämnesord
- NATURVETENSKAP -- Kemi -- Fysikalisk kemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Physical Chemistry (hsv//eng)
- NATURVETENSKAP -- Kemi -- Materialkemi (hsv//swe)
- NATURAL SCIENCES -- Chemical Sciences -- Materials Chemistry (hsv//eng)
- NATURVETENSKAP -- Biologi -- Biofysik (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Biophysics (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- Protein depolymerization
- Fouling structure
- Mineral deposit
- Mechanistic model
- Protein net-work
- Milk fouling
- Cleaning
- Cleaning
- Fouling structure
- Mechanistic model
- Milk fouling
- Mineral deposit
- Protein depolymerization
- Protein net-work
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
Hitta via bibliotek
Till lärosätets databas
- Av författaren/redakt...
-
Hagsten, Carin
-
Altskär, Annika
-
Gustafsson, Stef ...
-
Lorén, Niklas, 1 ...
-
Trägårdh, Christ ...
-
Innings, Fredrik
-
visa fler...
-
Hamberg, Lars
-
Paulsson, Marie
-
Nylander, Tommy
-
visa färre...
- Om ämnet
-
- NATURVETENSKAP
-
NATURVETENSKAP
-
och Kemi
-
och Fysikalisk kemi
-
- NATURVETENSKAP
-
NATURVETENSKAP
-
och Kemi
-
och Materialkemi
-
- NATURVETENSKAP
-
NATURVETENSKAP
-
och Biologi
-
och Biofysik
-
- TEKNIK OCH TEKNOLOGIER
-
TEKNIK OCH TEKNO ...
-
och Annan teknik
-
och Livsmedelsteknik
- Artiklar i publikationen
-
Food Structure
- Av lärosätet
-
Chalmers tekniska högskola
-
Lunds universitet
-
RISE