THE ROLE OF HEAT EXCHANGER FOULING IN THE FORMATION OF SEDIMENT IN ASEPTICALLY PROCESSED AND PACKAGED MILK

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Abstract
Sedimentation rates in stored aseptically processed and packaged lowfat milk were related to the initial thermal treatment of the product. Total thermal treatments were reduced over time due to heat exchanger fouling. Product input and discharge temperatures for the heating section were maintained constant while steam temperature increased as deposits formed. Processing conditions included product entrance temperature of 363.9 and 366.7 K for heater exit temperature of 410.7 and product velocity of 2.70 m/s; 364.6 for 410.7 and 3.25; 378.5 for 427.4 and 3.25 m/s. A model for sedimentation rate was determined for equivalent times and temperatures representing the total thermal treatment at any time of processing. The significance of the amount of the total thermal treatment subject to fouling was discussed in relation to sedimentation rates.