Abstract
In the process industry, fouling is considered as a complex (sometimes partially known and identified) phenomenon. In this paper, a fouling sensor (FS) based on local differential thermal analysis is scrutinized and we report the comparison of two operating modes, steady (STR) and periodic (PTR) thermal regimes. Moreover, the development of alternating technologies like direct Joule effect (ohmic) heating to pasteurise and sterilise liquid food products in a continuous process is of great scientific and industrial interest. Heat treatment by direct Joule effect exhibits numerous advantages because rapid heating kinetics or homogeneous heat treatment is required. However, fouling of electrode surfaces in this kind of apparatus is much more problematic than in conventional heat exchangers. In the present study, a new continuous ohmic heating apparatus (Emmepiemme®, Piacenza, Italy) in which an alternating electrical current is applied directly to a jet falling between two stainless steel electrodes is investigated during pasteurisation of a dairy product. Conventional fouling measurements (pressure drop, heat transfer or electrical parameters) cannot be used in such a heater. Fouling and cleaning phases are monitored with fouling sensor and fouling quantified.
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