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A critical review on surface modifications mitigating dairy fouling

Abstract : Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfermechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used tomodify stainless steel surface. Finally,methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.
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https://hal.univ-lorraine.fr/hal-03381692
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Submitted on : Saturday, October 30, 2021 - 7:35:46 AM
Last modification on : Friday, December 3, 2021 - 3:56:03 PM

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Saget et al. - 2021 - A critic...
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Manon Saget, Caroline Françolle Almeida, Vanessa Fierro, Alain Celzard, Guillaume Delaplace, et al.. A critical review on surface modifications mitigating dairy fouling. Comprehensive Reviews in Food Science and Food Safety, Wiley, 2021, 20 (5), pp.4324 - 4366. ⟨10.1111/1541-4337.12794⟩. ⟨hal-03381692⟩

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