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Dernière mise à jour : Mai 2018

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Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Calcium citrate contributes to the fouling of evaporators

evaporators
Fouling of falling-film evaporators during the concentration of dairy products is a major problem in the dairy industry as it has negative impacts on product quality and operating costs. In view of defining appropriate operating conditions, as well as selecting efficient cleaning strategies for falling-film evaporators, a better understanding of the formation and composition of deposits is needed.

Hydrochloric acid whey results from casein precipitation using hydrochloric acid. It has a low pH (4.6), it is strongly mineralized and is known to favor highly fouling. The fouling of falling-film evaporators during the concentration of hydrochloric acid whey was studied at pilot scale and the composition of the deposit formed on the heating surfaces was deduced from the composition of the concentrates.

Concentration of hydrochloric acid whey from 58.7 g.kg-1 to 431.1 g.kg-1 led to the fouling of the pilot-scale evaporator, a white and brittle deposit covering the inner surfaces of the evaporation tubes. Besides, a precipitate was present in the concentrates whose concentration factor was greater than or equal to 2.5 and its volume fraction increased with the concentration factor.

The follow-up of the evolution of the ion contents in the different concentrates evidenced the main contribution of calcium and citrate ions for both phenomena  whereas inorganic phosphate was not involved.

Evolution of the calcium and citrate contents as a function of the concentration factor. The symbols --- and ---- correspond to the total and soluble experimental contents respectively. The experimental contents are compared to the theoretical values (dark line) that is the product of the concentration factor by the initial ion content in acid hydrochloric whey at 58.7 g.kg-1.

The study underlines the key role of citrate in the fouling of falling-film evaporators during the concentration of acid hydrochloric whey. The next step is the recovery of the deposit formed inside the evaporator in order to achieve a direct determination of the composition of the deposit.

 Read more

Tanguy, G., Tuler-Perrone, I., Dolivet, A., Santellani, A.C., Leduc, A., Jeantet, R., Schuck, P., Gaucheron, F., 2018. Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey. Food Research International. https://doi.org/10.1016/j.foodres.2018.08.009

Contacts

Gaëlle Tanguy • gaelle.tanguy@inra.fr

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