Annotated Bibliography On Food Fat

Journal of Food Engineering 109 (2012) 49–61

Contents lists available at SciVerse ScienceDirect

Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng

A spinning disc study of fouling of cold heat transfer surfaces by gel formation from model food fat solutions
Jen-Yi Huang, Y.M. John Chew, D. Ian Wilson ⇑
Department of Chemical Engineering and Biotechnology, University of Cambridge, New Museums Site, Pembroke Street, Cambridge CB2 3RA, UK
Department of Chemical Engineering, University of Bath, Claverton Down, Bath BA2 7AY, UK

a r t i c l e

i n f o

Article history:
Received 10 August 2011
Received in revised form 19 September
2011
Accepted 29 September 2011
Available online 8 October 2011
Keywords:
Crystallisation
Fats
Fouling
Freezing
Gel
Freezing fouling may occur at rest, such as in a reservoir, or under conditions of high shear rate and large temperature gradients, as in a scraped surface heat exchanger. For this reason, several experimental studies have investigated the effect of thermomechanical history on fouling behaviour. The temperature difference between the bulk liquid and the cold wall is generally regarded as the thermal driving force for deposition. Bidmus and
Mehrotra (2004) reported an increase in wax deposition from oils with an increase in the temperature difference across the deposit layer. Increasing the flow rate may cause deposit removal because of the higher shear force. Other studies (Singh et al., 2000) have shown that under conditions of constant temperature difference between the bulk crude oil and deposit/oil interface, the deposit thickness decreased as the Reynolds number was increased under both laminar and turbulent flow conditions. Most tests employ constant overall temperature difference: as deposit accumulates,

t
t⁄