Composition and structure of high temperature dairy fouling
Artikel i vetenskaplig tidskrift, 2016

© 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.

UHT

EDX

SEM

Calcium phosphate

CLSM

Dairy fouling structure

Författare

C. Hagsten

Lunds universitet

SIK – Institutet för Livsmedel och Bioteknik AB

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 13-20

Ämneskategorier

Fysik

DOI

10.1016/j.foostr.2015.12.002

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Senast uppdaterat

2018-08-24