Abstract
In the present work, Ovalbumin and β-lactoglobulin fouling phenomenon was studied, when white egg and milk flowed in the inner tube of a double tube heated by hot water which flows in the ring space between them. The fouling kinetics depends on the mass transfer effects, which is a function of protein solubility. To describe the fouling kinetics a calculus algorithm was developed, having as subsidy the protein solubility itself. The proteins solubility curves have been taken by previous works. Results showed that ovalbumin fouling was slower than β-lactoglobulin and the time necessary for the tube’s inner radius to decrease in 30% of the original radius was smaller for high temperatures, for both proteins. Besides, both ovalbumin and β-lactoglobulin deposition was greater at the tube’s entrance than in its exit. Therefore, the radius reduction was faster in that area.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
