Reducing Milk Protein Adhesion Rates

The primary factor in developing a surface that diminishes fouling during food processing is reducing the rate of formation of the initial foulant layer. Modifying the properties of plant processing surfaces, which are typically 316 L or 304 L stainless steel, is one way of achieving a reduction in...

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Veröffentlicht in:	Food and bioproducts processing 2006-12, Vol.84 (4), p.274-278
Hauptverfasser:	Parbhu, A., Hendy, S., Danne, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	AFM fouling milk fouling surface treatment
Online-Zugang:	Volltext
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