A critical review on surface modifications mitigating dairy fouling - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Comprehensive Reviews in Food Science and Food Safety Année : 2021

A critical review on surface modifications mitigating dairy fouling

Résumé

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.
Fichier principal
Vignette du fichier
Saget et al. - 2021 - A critical review on surface modifications mitigat.pdf (7.38 Mo) Télécharger le fichier
Origine : Publication financée par une institution

Dates et versions

hal-03381692 , version 1 (30-10-2021)

Identifiants

Citer

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, 2021, 20 (5), pp.4324 - 4366. ⟨10.1111/1541-4337.12794⟩. ⟨hal-03381692⟩
89 Consultations
272 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More