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Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products
(LWT - Food Science and Technology, 2019-02-19) Qualitat i Tecnologia Alimentària
Dairy fouling is defined as the accumulation of thermally insulating materials or deposits from process fluids which are especially formed on heat transfer surfaces. The selection of suitable cleaning ...
Dielectric properties of milk during ultra-heat treatment
(Journal of Food Engineering, 2017-09-27) Qualitat i Tecnologia Alimentària
Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high ...