Abstract
In food manufacturing, fouling of surfaces has deleterious effects on the efficiency of operations. The intensity of fouling varies with product formulation and processing temperature. Quartz crystal microbalance with dissipation (QCM-D) is a small-scale tool with the potential to predict fouling on a larger scale. The adsorption of milk fractions on stainless steel was investigated at 25, 50, and 65 °C using QCM-D. Mass density was quantified using the Voigt viscoelastic model and a modified Hill model. Permeate (pH 6.6) was unstable at 65 °C, near the precipitation temperature of calcium phosphate. Acid whey (pH 4.6) demonstrated significant constant-rate adsorption at long processing times. It is anticipated that linear adsorption rates at extended times can be used to predict fouling propensity at a commercial scale. These results provide the foundation for the use of QCM-D to study milk adsorption and fouling at higher temperatures (>65 °C).
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