Composition and structure of high temperature dairy fouling
(2016) In Food Structure 7. p.13-20- Abstract
The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray... (More)
The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray spectroscopy (EDX) shows a spatial variation of the elements through the radius of the sample.
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- author
- Hagsten, Carin LU ; Altskär, Annika ; Gustafsson, Stefan LU ; Lorén, Niklas ; Hamberg, Lars ; Innings, Fredrik LU ; Paulsson, Marie LU and Nylander, Tommy LU
- organization
- publishing date
- 2016-01-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Calcium phosphate, CLSM, Dairy fouling structure, EDX, SEM, UHT
- in
- Food Structure
- volume
- 7
- pages
- 8 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:84959282242
- ISSN
- 2213-3291
- DOI
- 10.1016/j.foostr.2015.12.002
- language
- English
- LU publication?
- yes
- id
- 8f6f9bb5-3bed-46fb-ad4a-21fb5d3ff2b4
- date added to LUP
- 2016-09-22 07:56:16
- date last changed
- 2023-12-20 23:36:53
@article{8f6f9bb5-3bed-46fb-ad4a-21fb5d3ff2b4, abstract = {{<p>The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray spectroscopy (EDX) shows a spatial variation of the elements through the radius of the sample.</p>}}, author = {{Hagsten, Carin and Altskär, Annika and Gustafsson, Stefan and Lorén, Niklas and Hamberg, Lars and Innings, Fredrik and Paulsson, Marie and Nylander, Tommy}}, issn = {{2213-3291}}, keywords = {{Calcium phosphate; CLSM; Dairy fouling structure; EDX; SEM; UHT}}, language = {{eng}}, month = {{01}}, pages = {{13--20}}, publisher = {{Elsevier}}, series = {{Food Structure}}, title = {{Composition and structure of high temperature dairy fouling}}, url = {{http://dx.doi.org/10.1016/j.foostr.2015.12.002}}, doi = {{10.1016/j.foostr.2015.12.002}}, volume = {{7}}, year = {{2016}}, }