Effects of heat transfer surface temperature on liquid egg yolk fouling
Author:
Affiliation:
1. School of Engineering, King Mongkut’s Institute of Technology Ladkrabang
Publisher
Asian Agricultural and Biological Engineering Association
Link
https://www.jstage.jst.go.jp/article/eaef/17/2/17_59/_pdf
Reference36 articles.
1. Abbasnezhad, B. et al. 2015. Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures. Journal of Food Measurement and Characterization. 9: 359–368. https://doi.org/10.1007/s11694-015-9243-6
2. Awad, M. M. 2011. Fouling of heat transfer surfaces. Heat Transfer - Theoretical Analysis, Experimental Investigations and Industrial Systems, ed. A. Belmiloudi. 505–542. UK: IntechOpen Limited. https://doi.org/10.5772/13696
3. Belmar-Beiny, M. T. et al. 1993. The effect of Reynolds number and fluid temperature in whey protein fouling. Journal of Food Engineering. 19 (2): 119–139. https://doi.org/10.1016/0260-8774(93)90038-L
4. Blanpain-Avet, P. et al. 2016. Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles. Journal of dairy science. 99 (12): 9611–9630. https://doi.org/10.3168/jds.2016-10957
5. Bott, T. R. 1995. Fouling of Heat Exchangers. The Netherlands: Elsevier Science B.V. https://doi.org/10.1016/B978-0-444-82186-7.X5000-3
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