Abstract
Fouling has long been regarded as a major outstanding problem in the field of heat exchangers (Taborek et al., 1972a, b) and especially in food processing industries. This is due firstly to the thermosensitivity of numerous constituents of food products (proteins, inorganic salts, vitamins, etc.), and secondly because the thermic stabilization necessary to ensure the upkeeping of their quality may be performed in very different ways. In this regard the dairy industry can be taken as a good example. Indeed, milk, cream, some sweets desserts prove to act as severe fouling vectors when undergoing pasteurization sterilization and eventually concentration. In order to ensure the satisfactory hygienic quality of the installations and subsequently of the products processed, costly and time consuming cleaning procesures have to be set up.
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© 1988 Kluwer Academic Publishers
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Corrieu, G., Lalande, M., Ferret, F. (1988). On-Line Measurement of Fouling and Cleaning of Industrial U.H.T. Exchangers. In: Melo, L.F., Bott, T.R., Bernardo, C.A. (eds) Fouling Science and Technology. NATO ASI Series, vol 145. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2813-8_37
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DOI: https://doi.org/10.1007/978-94-009-2813-8_37
Publisher Name: Springer, Dordrecht
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