Process design based on heat-induced transformations of milk components

A strategy for an optimal process design of heat treatment equipment is presented. Mathematical models are developed which describe the heat-induced transformations in milk and the deposit formation at surfaces of equipment. The deposition rate is described by a reaction controlled adsorption reacti...

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Bibliographic Details
Main Authors Jong, P. de, Linden, H.J.L.J. van der (Netherlands Inst. for Dairy Research, Ede (Netherlands). Dept. of Food Processing)
Format Conference Proceeding
LanguageEnglish
Published Brussels (Belgium) FIL-IDF 1993
Subjects
CALIDAD
CAMBIO TECNOLOGICO
CHANGEMENT TECHNOLOGIQUE
CONCEPTION
DENATURATION
DESNATURALIZACION
DISENO
ENCRASSEMENT
ENZIMAS
ENZYME
EQUIPO
INCRUSTACION
LAIT
LECHE
MATERIEL
MICROCOCCUS
MODELE MATHEMATIQUE
MODELOS MATEMATICOS
PROPIEDADES TECNICAS
PROPRIETE TECHNOLOGIQUE
PROTEINAS
PROTEINAS DE SUERO DE LECHE
PROTEINE
PROTEINE DE LACTOSERUM
QUALITE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:A strategy for an optimal process design of heat treatment equipment is presented. Mathematical models are developed which describe the heat-induced transformations in milk and the deposit formation at surfaces of equipment. The deposition rate is described by a reaction controlled adsorption reaction of aggregates of milk components. The amount of aggregates is relative to the concentration of unfolded beta-lactoglobulin, a product of the denaturation reaction. Implementation of the mathematical models in a computer program turned out to be a straightforward method for establishing optimal operating conditions in heat treatment equipment.
Bibliography:9401216
Q04
Q03
ISBN:9290980118