An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Joanna Piepiórka-Stepuk, Katarzyna Tandecka and Marek Jakubowski
Additional contact information
Joanna Piepiórka-Stepuk: Department of Mechanical Engineering, Division of Food Industry Processes and Facilities,
Katarzyna Tandecka: Department of Mechanical Engineering, Division of Precision Mechanics, Koszalin University of Technology, Koszalin, Poland
Marek Jakubowski: Department of Mechanical Engineering, Division of Food Industry Processes and Facilities,

Czech Journal of Food Sciences, 2016, vol. 34, issue 3, 271-279

Abstract: Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: Ra = 0.028 µm; Ra = 0.174 µm; Ra = 0.445 µm. The plates were immersed in raw milk and heated at 85-90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness.

Keywords: pollutions; surface area; roughness; milk thermal treatment (search for similar items in EconPapers)
Date: 2016
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/466/2015-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/466/2015-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:466-2015-cjfs

DOI: 10.17221/466/2015-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().