Composition and structure of high temperature dairy fouling
Artikel i vetenskaplig tidskrift, 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
Författare
C. Hagsten
SIK – Institutet för Livsmedel och Bioteknik AB
Lunds universitet
A. Altskär
SIK – Institutet för Livsmedel och Bioteknik AB
Stefan Gustafsson
Chalmers, Fysik, Teoretisk fysik
N. Lorén
SIK – Institutet för Livsmedel och Bioteknik AB
L. Hamberg
SIK – Institutet för Livsmedel och Bioteknik AB
F. Innings
Tetra Pak
M. Paulsson
Lunds universitet
T. Nylander
Lunds universitet
Food Structure
2213-3291 (ISSN)
Vol. 7 13-20Ämneskategorier
Fysik
Annan fysik
DOI
10.1016/j.foostr.2015.12.002