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Composition and structure of high temperature dairy fouling

C. Hagsten ; A. Altskär ; Stefan Gustafsson (Institutionen för fysik, Teoretisk fysik (Chalmers)) ; N. Lorén ; L. Hamberg ; F. Innings ; M. Paulsson ; T. Nylander
Food Structure (2213-3291). Vol. 7 (2016), p. 13-20.
[Artikel, refereegranskad vetenskaplig]

© 2016 Elsevier Ltd. The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray spectroscopy (EDX) shows a spatial variation of the elements through the radius of the sample.

Nyckelord: Calcium phosphate , CLSM , Dairy fouling structure , EDX , SEM , UHT

Denna post skapades 2016-05-10.
CPL Pubid: 236173


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