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

Authors
YOON J LUND DB
Citation
J. Yoon et Db. Lund, MAGNETIC TREATMENT OF MILK AND SURFACE-TREATMENT OF PLATE HEAT-EXCHANGERS - EFFECTS ON MILK FOULING, Journal of food science, 59(5), 1994, pp. 964
Citations number
44
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
5
Year of publication
1994
Database
ISI
SICI code
0022-1147(1994)59:5<964:MTOMAS>2.0.ZU;2-2
Abstract
After milk property effect was eliminated, relative fouling rates of e lectropolished stainless steel, 304 stainless steel, titanium, polysil oxane 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-coat ed plate although Teflon had significantly larger contact angles in bo th surface-water-air and surface-water-octane than did stainless steel . Magnetic field treatment of milk and calcium phosphatase solution di d not significantly affect fouling rates or type of calcium phosphate crystals in deposits.