Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103485
Type: Artigo de periódico
Title: A Comparative Study Between Ovalbumin And β-lactoglobulin Fouling In A Tube Hot Surface
Author: Pelegrine D.H.G.
Gasparetto C.A.
Abstract: In the present work, Ovalbumin and β-lactoglobulin fouling phenomenon was studied, when white egg and milk flowed in the inner tube of a double tube heated by hot water which flows in the ring space between them. The fouling kinetics depends on the mass transfer effects, which is a function of protein solubility. To describe the fouling kinetics a calculus algorithm was developed, having as subsidy the protein solubility itself. The proteins solubility curves have been taken by previous works. Results showed that ovalbumin fouling was slower than β-lactoglobulin and the time necessary for the tube's inner radius to decrease in 30% of the original radius was smaller for high temperatures, for both proteins. Besides, both ovalbumin and β-lactoglobulin deposition was greater at the tube's entrance than in its exit. Therefore, the radius reduction was faster in that area. © 2005 Elsevier Ltd. All rights reserved.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2005.01.039
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-27744567381&partnerID=40&md5=dd336ced9423addf8409a78f66225f4f
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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