Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D

Wang Yang, Dan Li, Xiao Dong Chen, Ruben Mercadé-Prieto

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates, through mechanistic models, would help developing strategies to minimize fouling. In this study, we consider the deposition over stainless steel similar to 316 of whey proteins as a model fouling material in the dairy industry. Fouling rates were determined using quartz crystal microbalance with dissipation monitoring (QCM-D) at 55–65 °C for >2 h. The key parameter studied is the effect of the calcium concentration, largely uncontrolled in the past but which recent studies suggest to be as important as temperature. The present QCM-D results confirm and detail the great enhancement effect of calcium in whey fouling, even at the low temperatures tested, increasing the fouling rates by more than hundred times at free calcium concentrations of 40–80 mg/L.

Original languageEnglish
Pages (from-to)501-508
Number of pages8
JournalChemical Engineering Science
Volume177
DOIs
Publication statusPublished - Feb 23 2018
Externally publishedYes

Fingerprint

Quartz crystal microbalances
Stainless Steel
Fouling
Calcium
Stainless steel
Proteins
Monitoring
Dairies
Industry
Deposits
Temperature
Costs

Keywords

  • Calcium
  • Denaturation
  • Deposition
  • Fouling
  • QCM-D
  • Whey proteins

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

Cite this

Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D. / Yang, Wang; Li, Dan; Chen, Xiao Dong; Mercadé-Prieto, Ruben.

In: Chemical Engineering Science, Vol. 177, 23.02.2018, p. 501-508.

Research output: Contribution to journalArticle

@article{8647ada11cdd423e9862fdabe938f7b4,
title = "Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D",
abstract = "Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates, through mechanistic models, would help developing strategies to minimize fouling. In this study, we consider the deposition over stainless steel similar to 316 of whey proteins as a model fouling material in the dairy industry. Fouling rates were determined using quartz crystal microbalance with dissipation monitoring (QCM-D) at 55–65 °C for >2 h. The key parameter studied is the effect of the calcium concentration, largely uncontrolled in the past but which recent studies suggest to be as important as temperature. The present QCM-D results confirm and detail the great enhancement effect of calcium in whey fouling, even at the low temperatures tested, increasing the fouling rates by more than hundred times at free calcium concentrations of 40–80 mg/L.",
keywords = "Calcium, Denaturation, Deposition, Fouling, QCM-D, Whey proteins",
author = "Wang Yang and Dan Li and Chen, {Xiao Dong} and Ruben Mercad{\'e}-Prieto",
year = "2018",
month = "2",
day = "23",
doi = "10.1016/j.ces.2017.12.004",
language = "English",
volume = "177",
pages = "501--508",
journal = "Chemical Engineering Science",
issn = "0009-2509",
publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D

AU - Yang, Wang

AU - Li, Dan

AU - Chen, Xiao Dong

AU - Mercadé-Prieto, Ruben

PY - 2018/2/23

Y1 - 2018/2/23

N2 - Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates, through mechanistic models, would help developing strategies to minimize fouling. In this study, we consider the deposition over stainless steel similar to 316 of whey proteins as a model fouling material in the dairy industry. Fouling rates were determined using quartz crystal microbalance with dissipation monitoring (QCM-D) at 55–65 °C for >2 h. The key parameter studied is the effect of the calcium concentration, largely uncontrolled in the past but which recent studies suggest to be as important as temperature. The present QCM-D results confirm and detail the great enhancement effect of calcium in whey fouling, even at the low temperatures tested, increasing the fouling rates by more than hundred times at free calcium concentrations of 40–80 mg/L.

AB - Fouling is a ubiquitous problem in the food industry yet details are scarce on how such deposits grow with time to unsustainable levels; processes have to be stopped and equipment cleaned, both at a great cost. Proper understanding of fouling rates, through mechanistic models, would help developing strategies to minimize fouling. In this study, we consider the deposition over stainless steel similar to 316 of whey proteins as a model fouling material in the dairy industry. Fouling rates were determined using quartz crystal microbalance with dissipation monitoring (QCM-D) at 55–65 °C for >2 h. The key parameter studied is the effect of the calcium concentration, largely uncontrolled in the past but which recent studies suggest to be as important as temperature. The present QCM-D results confirm and detail the great enhancement effect of calcium in whey fouling, even at the low temperatures tested, increasing the fouling rates by more than hundred times at free calcium concentrations of 40–80 mg/L.

KW - Calcium

KW - Denaturation

KW - Deposition

KW - Fouling

KW - QCM-D

KW - Whey proteins

UR - http://www.scopus.com/inward/record.url?scp=85038230658&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85038230658&partnerID=8YFLogxK

U2 - 10.1016/j.ces.2017.12.004

DO - 10.1016/j.ces.2017.12.004

M3 - Article

VL - 177

SP - 501

EP - 508

JO - Chemical Engineering Science

JF - Chemical Engineering Science

SN - 0009-2509

ER -