Composition and structure of high temperature dairy fouling
Journal article, 2016
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.
EDX
CLSM
UHT
SEM
Calcium phosphate
Dairy fouling structure
Author
C. Hagsten
SIK – the Swedish Institute for Food and Biotechnology
Lund University
A. Altskär
SIK – the Swedish Institute for Food and Biotechnology
Stefan Gustafsson
Chalmers, Physics, Theoretical Physics
N. Lorén
SIK – the Swedish Institute for Food and Biotechnology
L. Hamberg
SIK – the Swedish Institute for Food and Biotechnology
F. Innings
Tetra Pak
M. Paulsson
Lund University
T. Nylander
Lund University
Food Structure
2213-3291 (ISSN)
Vol. 7 13-20Subject Categories
Physical Sciences
Other Physics Topics
DOI
10.1016/j.foostr.2015.12.002