posted on 2023-12-18, 21:30authored byRahul Kamath, Rafael Jimenez-Flores, Dennis R. Heldman
Fouling
and the removal of the foulant during thermal processing
of milk-pea protein blends were evaluated at high-temperature short-time
and ultrahigh temperature ranges using a quartz crystal microbalance
with dissipation. The experimental protocol consisted of four 15 min
stages: thermal process, initial water rinse, NaOH cleaning, and final
water rinse. The fouling rate for milk-pea protein blends was lower
compared to that of skim milk (SM), and the rate decreased as the
concentration of pea proteins in the blend increased at all temperatures
between 65 and 132 °C. The foulant created by the milk-pea protein
blends was removed more effectively by a water rinse compared to the
foulant from SM. Cleaning with a 0.1 M NaOH solution at the process
temperature removed all fouling agents from the surface. Results of
this investigation illustrate the importance of temperature and composition
of the milk-pea protein blend for both creation and cleaning of foulants
during thermal processes.