Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey

When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits formed during the vacuum concentration of two fouling...

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Veröffentlicht in:	Food research international 2019-02, Vol.116, p.175-183
Hauptverfasser:	Tanguy, G., Tuler-Perrone, I., Dolivet, A., Santellani, A.C., Leduc, A., Jeantet, R., Schuck, P., Gaucheron, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid whey Calcium citrate Calcium Citrate - chemistry Drive Food and Nutrition Food engineering Fouling Hydrochloric Acid - chemistry Hydrogen-Ion Concentration Lactic Acid Life Sciences Mineral deposit Minerals Nitrogen - analysis Vacuum Vacuum evaporation Whey - chemistry
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