Minimising bubble‐related fouling: How to improve performance at lower cost and increased product quality—A theoretical proposal for ultra‐high‐temperature processing of milk

Abstract

Recent research provides strong evidence that fouling in ultra‐high‐temperature (UHT) plants for milk is largely impacted by formation of bubbles on hot heat‐exchanger surfaces. The causal relationship between formation of bubbles and fouling is explained, and the impact of the variables—temperature, pressure and dissolved air, is clarified. By elevating the back pressure significantly, according to theoretically based mathematical equations, the formation of bubbles can be prevented, thus inhibiting the bubble‐related fouling. Equations and calculation results, based on a presented calculation tool, of three design examples, are provided to support designs of plants for suppressed or prevented bubble‐related fouling.