Process conditions influence on characteristics of holding tube fouling due to cheese sauce

Author:

Li Lei,Singh Rakesh K.,Lee Jun Ho

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. AOAC (1990). Official methods of analysis (15th ed.). AOAC, 985.35, Atomic absorption spectrophotometric method. AOAC; Arlington, VA.

2. The effect of Reynolds number and fluid temperature in whey protein fouling;Belmar-Beiny;Journal of Food Engineering,1993

3. Engineering and chemical factors associated with fouling and cleaning in milk processing;Changani;Experimental Thermal and Fluid Science,1997

4. Investigation of whey protein deposit properties using heat flux sensors;Davies;Food and Bioproducts Processing,1997

5. Impact and control of fouling in milk processing;De Jong;Trends in Food Science and Technology,1997

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