Abstract
Cheese sauces, with formulations of 3 g/100 g or 4 g/100 g starch and 15 g/100 g or 35 g/100 g cheese, were processed through a scraped surface heat exchanger (SSHE) under two processing temperatures of 105°C and 121.1°C and mean velocities of 0.14, 0.24 and 0.34 m/s in 3, 5 and 7 h runs. Two test sections (3.548 and 3.569 cm in i.d., and 9.70 and 9.65 cm long, respectively) were installed, one in the holding section after the heating section of the SSHE and the other after cooling section of the SSHE. The fouling deposit was removed from the test sections after each run. Concentrations of protein, phosphorus, fat and mineral were determined. The amount of fat in the deposits was very low after 3 h of processing; it increased with time and almost doubled after 7 h of processing. Process conditions with high mean velocity, regardless of temperature, did not produce detectable fouling deposit. Maximum fouling was obtained in the holding section after the heating section of the SSHE when processing at 121.1°C and for 7 h. Formation of deposit was extremely sensitive to temperature. No fouling was found in the cooling sections.
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