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Finnegan EW, Goulding DA, O'Callaghan TF, O'Mahony JA. From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation-A review. Compr Rev Food Sci Food Saf 2024; 23:e13289. [PMID: 38343297 DOI: 10.1111/1541-4337.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/14/2023] [Accepted: 12/11/2023] [Indexed: 02/15/2024]
Abstract
Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing efficiency or create products with enhanced functionality (both technological and biological). This review aims to collate and critique these approaches based on their analytical principles and outline their application for the assessment of denaturation and aggregation. This review also provides insights into recent developments in process analytical technologies relating to whey protein denaturation and aggregation, whereby some of the analytical methods have been adapted to enable measurements in-line. Developments in this area will enable more live, in-process data to be generated, which will subsequently allow more adaptive processing, enabling improved product quality and processing efficiency. Along with the applicability of these techniques for the assessment of whey protein denaturation and aggregation, limitations are also presented to help assess the suitability of each analytical technique for specific areas of interest.
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Affiliation(s)
- Eoin W Finnegan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - David A Goulding
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - T F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
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2
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Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. Food and Bioproducts Processing 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Huellemeier HA, Eren NM, Payne TD, Schultz ZD, Heldman DR. Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation. Langmuir 2022; 38:9466-9480. [PMID: 35899940 DOI: 10.1021/acs.langmuir.2c00419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fouling at interfaces deteriorates the efficiency and hygiene of processes within numerous industrial sectors, including the oil and gas, biomedical device, and food industries. In the food industry, the fouling of a complex food matrix to a heated stainless steel surface reduces production efficiency by increasing heating resistance, pumping requirements, and the frequency of cleaning operations. In this work, quartz crystal microbalance with dissipation (QCM-D) was used to study the interface formed by the fouling of milk on a stainless steel surface at different flow rates and protein concentrations at high temperatures (135 °C). Subsequently, the QCM-D response was recorded during the cleaning of the foulant. Two phases of fouling were identified. During phase-1, the fouling rate was dependent on the flow rate, while the fouling rate during phase-2 was dependent on the flow rate and protein concentration. During cleaning, foulants deposited at the higher flow rate swelled more than those deposited at the lower flow rate. The composition of the fouling deposits consisted of both protein and mineral species. Two crystalline phases of calcium phosphate, β-tricalcium phosphate and hydroxyapatite, were identified at both flow rates. Stratification in topography was observed across the surface of the QCM-D sensor with a brittle and cracked structure for deposits formed at 0.2 mL/min and a smooth and close-packed structure for deposits formed at 0.1 mL/min. These stratifications in the composition and topography were correlated to differences in the reaction time and flow dynamics at different flow rates. This high-temperature application of QCM-D to complex food systems illuminates the initial interaction between proteins and minerals and a stainless steel surface, which might otherwise be undetectable in low-temperature applications of QCM-D or at larger bench and industrial scales. The methods and results presented here have implications for optimizing processing scenarios that limit fouling formation while also enhancing removal during cleaning.
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Affiliation(s)
- Holly A Huellemeier
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
| | - Necla M Eren
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
- Abbott Nutrition Research and Development, Abbott Laboratories, Columbus, Ohio 43219, United States
| | - Taylor D Payne
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Zachary D Schultz
- Department of Chemistry and Biochemistry, The Ohio State University, 100 West 18th Avenue, Columbus, Ohio 43210, United States
| | - Dennis R Heldman
- Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210, United States
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States
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4
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Huang JY, Jones OG, Zhang BY. Interactions of Casein and Carrageenan with Whey during Pasteurization and Their Effects on Protein Deposition. Food and Bioproducts Processing 2022. [DOI: 10.1016/j.fbp.2022.06.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Huellemeier HA, Eren NM, Ortega-Anaya J, Jimenez-Flores R, Heldman DR. Application of quartz crystal microbalance with dissipation (QCM-D) to study low-temperature adsorption and fouling of milk fractions on stainless steel. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.117004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Zhang S, Wu P, Li C, Chen XD, Deng R, Dai B. A soft tubular model reactor based on the bionics of a small intestine: anti particulate fouling by peristalsis. Braz J Chem Eng . [DOI: 10.1007/s43153-021-00196-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Avila-Sierra A, Huellemeier HA, Zhang ZJ, Heldman DR, Fryer PJ. Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits. ACS Appl Mater Interfaces 2021; 13:35506-35517. [PMID: 34310125 PMCID: PMC8397245 DOI: 10.1021/acsami.1c09553] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Molecular details concerning the induction phase of milk fouling on stainless steel at an elevated temperature range were established to better understand the effect of temperature on surface fouling during pasteurization. The liquid-solid interface that replicates an industrial heat exchanger (≤75°C), including four stages (preheating, heating, holding, and cooling), was investigated using both a quartz crystal microbalance (QCM-D) and a customized flow cell. We found that the milk fouling induction process is rate-limited by the synergistic effects of bulk reactions, mass transfer, and surface reactions, all of which are controlled by both liquid and surface temperatures. Surface milk foulant becomes more rigid and compact as it builds up. The presence of protein aggregates in the bulk fluid leads to a fast formation of surface deposit with a reduced Young's modulus. Foulant adhesion and cohesion strength was enhanced as both interfacial temperature and processing time increased, while removal force increased with an increasing deposit thickness. During cleaning, caustic swelling and removal showed semilinear correlations with surface temperature (TS), where higher TS reduced swelling and enhanced removal. Our findings evidence that adsorption kinetics, characteristics of the foulant, and the subsequent removal mechanism are greatly dependent on the temperature profile, of which the surface temperature is the most critical one.
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Affiliation(s)
- Alejandro Avila-Sierra
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Holly A. Huellemeier
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Zhenyu J. Zhang
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Dennis R. Heldman
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
- Department
of Food Science and Technology, The Ohio
State University, Columbus 43210 Ohio, United States
| | - Peter J. Fryer
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
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Françolle de Almeida C, Saget M, Delaplace G, Jimenez M, Fierro V, Celzard A. Innovative fouling-resistant materials for industrial heat exchangers: a review. REV CHEM ENG 2021. [DOI: 10.1515/revce-2020-0094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fouling of heat exchangers (HEs) has become a major concern across the industrial sector. Fouling is an omnipresent phenomenon but is particularly prevalent in the dairy, oil, and energy industries. Reduced energy performance that results from fouling represents significant operating loss in terms of both maintenance and impact on product quality and safety. In most industries, cleaning or replacing HEs are currently the only viable solutions for controlling fouling. This review examines the latest advances in the development of innovative materials and coatings for HEs that could mitigate the need for costly and frequent cleaning and potentially extend their operational life. To better understand the correlation between surface properties and fouling occurrence, we begin by providing an overview of the main mechanisms underlying fouling. We then present selected key strategies, which can differ considerably, for developing antifouling surfaces and conclude by discussing the current trends in the search for ideal materials for a range of applications. In our presentation of all these aspects, emphasis is given wherever possible to the potential transfer of these innovative surfaces from the laboratory to the three industries most concerned by HE fouling problems: food, petrochemicals, and energy production.
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Affiliation(s)
| | - Manon Saget
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Guillaume Delaplace
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Maude Jimenez
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Vanessa Fierro
- Université de Lorraine, CNRS, IJL , F-88000 Epinal , France
| | - Alain Celzard
- Université de Lorraine, CNRS, IJL , F-88000 Epinal , France
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Saget M, de Almeida CF, Fierro V, Celzard A, Delaplace G, Thomy V, Coffinier Y, Jimenez M. A critical review on surface modifications mitigating dairy fouling. Compr Rev Food Sci Food Saf 2021; 20:4324-4366. [PMID: 34250733 DOI: 10.1111/1541-4337.12794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 05/18/2021] [Accepted: 06/06/2021] [Indexed: 01/01/2023]
Abstract
Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfer mechanism 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 to modify stainless steel surface. Finally, methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.
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Affiliation(s)
- Manon Saget
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | | | | | | | - Guillaume Delaplace
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Vincent Thomy
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Yannick Coffinier
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Maude Jimenez
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Institut Universitaire de France, Paris, France
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Ávila-sierra A, Zhang ZJ, Fryer PJ. Effect of surface roughness and temperature on stainless steel - Whey protein interfacial interactions under pasteurisation conditions. J FOOD ENG 2021; 301:110542. [DOI: 10.1016/j.jfoodeng.2021.110542] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Scudeller LA, Blanpain-Avet P, Six T, Bellayer S, Jimenez M, Croguennec T, André C, Delaplace G. Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger. Foods 2021; 10:259. [PMID: 33513744 DOI: 10.3390/foods10020259] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/16/2022] Open
Abstract
Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce the fouling of PHEs. Unfortunately, in depth studies investigating the changes of the whey protein fouling mechanism in the presence of calcium chelators are scarce. To improve our knowledge, reconstituted whey protein isolate (WPI) solutions were prepared with increasing amounts of phosphate, expressed in phosphorus (P). The fouling experiments were performed on a pilot-scale PHE, while monitoring the evolution of the pressure drop and heat transfer coefficient. The final deposit mass distribution and structure of the fouling layers were investigated, as well as the whey protein denaturation kinetics. Results suggest the existence of two different fouling mechanisms taking place, depending on the added P concentration in WPI solutions. For added P concentrations lower or equal to 20 mg/L, a spongy fouling layer consists of unfolded protein strands bound by available Ca2+. When the added P concentration is higher than 20 mg/L, a heterogeneously distributed fouling layer formed of calcium phosphate clusters covered by proteins in an arborescence structure is observed.
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Liu J, Wiese H, Augustin W, Scholl S, Böl M. Mechanical comparison of milk and whey protein isolate fouling deposits using indentation testings. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Blanpain-Avet P, André C, Azevedo-Scudeller L, Croguennec T, Jimenez M, Bellayer S, Six T, Martins G, Delaplace G. Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Guerrero-Navarro A, Ríos-Castillo A, Avila CR, Hascoët A, Felipe X, Rodriguez Jerez J. Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Pan F, Chen XD, Mercadé-prieto R, Xiao J. Numerical simulation of milk fouling: Taking fouling layer domain and localized surface reaction kinetics into account. Chem Eng Sci 2019; 197:306-16. [DOI: 10.1016/j.ces.2018.12.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Hebishy E, Joubran Y, Murphy E, O'Mahony JA. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zouaghi S, Abdallah M, André C, Chihib N, Bellayer S, Delaplace G, Celzard A, Jimenez M. Graphite-based composites for whey protein fouling and bacterial adhesion management. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Zouaghi S, Barry ME, Bellayer S, Lyskawa J, André C, Delaplace G, Grunlan MA, Jimenez M. Antifouling amphiphilic silicone coatings for dairy fouling mitigation on stainless steel. Biofouling 2018; 34:769-783. [PMID: 30332896 DOI: 10.1080/08927014.2018.1502275] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 07/09/2018] [Accepted: 07/13/2018] [Indexed: 06/08/2023]
Abstract
Pasteurization of dairy products is plagued by fouling, which induces significant economic, environmental and microbiological safety concerns. Herein, an amphiphilic silicone coating was evaluated for its efficacy against fouling by a model dairy fluid in a pilot pasteurizer and against foodborne bacterial adhesion. The coating was formed by modifying an RTV silicone with a PEO-silane amphiphile comprised of a PEO segment and flexible siloxane tether ([(EtO)3Si-(CH2)2-oligodimethylsiloxanem-block-(OCH2CH2)n-OCH3]). Contact angle analysis of the coating revealed that the PEO segments were able to migrate to the aqueous interface. The PEO-modified silicone coating applied to pretreated stainless steel was exceptionally resistant to fouling. After five cycles of pasteurization, these coated substrata were subjected to a standard clean-in-place process and exhibited a minor reduction in fouling resistance in subsequent tests. However, the lack of fouling prior to cleaning indicates that harsh cleaning is not necessary. PEO-modified silicone coatings also showed exceptional resistance to adhesion by foodborne pathogenic bacteria.
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Affiliation(s)
- Sawsen Zouaghi
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
| | - Mikayla E Barry
- b Biomedical Engineering, Materials Science & Engineering , Texas A&M University , College Station , Texas , USA
| | - Séverine Bellayer
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
| | - Joël Lyskawa
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
| | - Christophe André
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
- c Hautes Etudes d'Ingénieur , Lille , France
| | - Guillaume Delaplace
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
- d INRA (Institut National de la Recherche Agronomique) , Villeneuve d'Ascq , France
| | - Melissa A Grunlan
- b Biomedical Engineering, Materials Science & Engineering , Texas A&M University , College Station , Texas , USA
| | - Maude Jimenez
- a UMET (Unité Matériaux et Transformations) , Université de Lille , Lille , France
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Zouaghi S, Six T, Nuns N, Simon P, Bellayer S, Moradi S, Hatzikiriakos SG, André C, Delaplace G, Jimenez M. Influence of stainless steel surface properties on whey protein fouling under industrial processing conditions. J FOOD ENG 2018; 228:38-49. [DOI: 10.1016/j.jfoodeng.2018.02.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Khaldi M, Croguennec T, André C, Ronse G, Jimenez M, Bellayer S, Blanpain-Avet P, Bouvier L, Six T, Bornaz S, Jeantet R, Delaplace G. Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cunault C, Faille C, Briandet R, Postollec F, Desriac N, Benezech T. Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces – a growth curve – fitting approach to building a comprehensive tool for studying surface contamination dynamics. Food and Bioproducts Processing 2018; 107:70-87. [DOI: 10.1016/j.fbp.2017.11.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Zouaghi S, Six T, Bellayer S, Moradi S, Hatzikiriakos SG, Dargent T, Thomy V, Coffinier Y, André C, Delaplace G, Jimenez M. Antifouling Biomimetic Liquid-Infused Stainless Steel: Application to Dairy Industrial Processing. ACS Appl Mater Interfaces 2017; 9:26565-26573. [PMID: 28715202 DOI: 10.1021/acsami.7b06709] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Fouling is a widespread and costly issue, faced by all food-processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112°) exhibited an extremely slippery nature (contact angle hysteresis of 0.6°). Outstanding fouling-release performances were obtained for these liquid-infused surfaces as absolutely no trace of dairy deposit was found after 90 min of pasteurization test in pilot-scale equipment followed by a short water rinse.
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Affiliation(s)
| | | | | | - Sona Moradi
- Chemical and Biological Engineering Department, The University of British Columbia , Vancouver, BC Canada
| | - Savvas G Hatzikiriakos
- Chemical and Biological Engineering Department, The University of British Columbia , Vancouver, BC Canada
| | | | | | | | - Christophe André
- INRA, F-59000 Lille, France
- Hautes Etudes d'Ingénieur, F-59000 Lille, France
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Qiu R, Xiao J, Chen XD. Further understanding of the biased diffusion for peptide adsorption on uncharged solid surfaces that strongly interact with water molecules. Colloids Surf A Physicochem Eng Asp 2017. [DOI: 10.1016/j.colsurfa.2017.01.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Liu W, Dong Chen X, Mercadé-prieto R. Spatial quantification of hydrogels swelling using wide-field fluorescence microscopy. Chem Eng Sci 2017; 158:349-58. [DOI: 10.1016/j.ces.2016.10.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Blanpain-Avet P, André C, Khaldi M, Bouvier L, Petit J, Six T, Jeantet R, Croguennec T, Delaplace G. Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles. J Dairy Sci 2016; 99:9611-9630. [PMID: 27720151 DOI: 10.3168/jds.2016-10957] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 06/09/2016] [Indexed: 11/19/2022]
Abstract
Fouling of plate heat exchangers (PHE) is a severe problem in the dairy industry, notably because the relationship between the build-up of protein fouling deposits and the chemical reactions taking place in the fouling solution has not yet been fully elucidated. Experiments were conducted at pilot scale in a corrugated PHE, and fouling deposits were generated using a model β-lactoglobulin (β-LG) fouling solution for which the β-LG thermal denaturation reaction constants had been previously determined experimentally. Then 18 different bulk temperature profiles within the PHE were imposed. Analysis of the fouling runs shows that the dry deposit mass per channel versus the ratio R=kunf/kagg (with kunf and kagg representing, respectively, the unfolding and aggregation rate constants computed from both the identification of the β-LG thermal denaturation process and knowledge of the imposed bulk temperature profile into the PHE channel) is able to gather reasonably well the experimental fouling mass data into a unique master curve. This type of representation of the results clearly shows that the heat-induced reactions (unfolding and aggregation) of the various β-LG molecular species in the bulk fluid are essential to capture the trend of the fouling mass distribution inside a PHE. This investigation also illustrates unambiguously that the release of the unfolded β-LG (also called β-LG molten globule) within the bulk fluid (and the absence of its consumption in the form of aggregates) is a key phenomenon that controls the extent of protein fouling as well as its location inside the PHE.
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Affiliation(s)
- P Blanpain-Avet
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France.
| | - C André
- HEI (Ecole des hautes Etudes d'Ingénieur), Département Chimie, Textiles et Process Innovants, 13, rue de Toul, 59046 Lille Cedex, France
| | - M Khaldi
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - L Bouvier
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - J Petit
- ENSAIA-Université de Lorraine-Laboratoire d'Ingénierie des Biomolécules (LiBio), 2 avenue de la Forêt de Haye-TSA 40602, 54518 Vandoeuvre-les-Nancy cedex, France
| | - T Six
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - R Jeantet
- Agrocampus Ouest, UMR 1253, STLO (Science et Technologie du Lait et de l'Oeuf), 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France
| | - T Croguennec
- Agrocampus Ouest, UMR 1253, STLO (Science et Technologie du Lait et de l'Oeuf), 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France
| | - G Delaplace
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
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Mercadé-prieto R, Zhao H, Zhang M, Li H, Zhao L, Chen XD. Dissolution and swelling of soy protein isolate hydrogels in alkali. Food Hydrocoll 2016; 56:285-91. [DOI: 10.1016/j.foodhyd.2015.12.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hagsten C, Altskär A, Gustafsson S, Lorén N, Hamberg L, Innings F, Paulsson M, Nylander T. Composition and structure of high temperature dairy fouling. Food Structure 2016. [DOI: 10.1016/j.foostr.2015.12.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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32
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Kövér L. Multiscale approach for modeling electron spectra induced by photons from solids. SURF INTERFACE ANAL 2015. [DOI: 10.1002/sia.5894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- L. Kövér
- Institute for Nuclear Research; Hungarian Academy of Sciences; 18/c Bem tér H-4026 Debrecen Hungary
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Huang K, Goddard JM. Influence of fluid milk product composition on fouling and cleaning of Ni–PTFE modified stainless steel heat exchanger surfaces. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bellayer S, Jimenez M, Gardelle B, Delaplace G, Bouquerel J, Duquesne S, Bourbigot S. The electron microanalyzer (EPMA): a powerful device for the microanalysis of filled polymeric materials. POLYM ADVAN TECHNOL 2015. [DOI: 10.1002/pat.3523] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- S. Bellayer
- Service Microsonde, ENSCL; Université Lille Nord de France; 59652 Villeneuve d'Ascq cedex France
- Unité Matériaux et Transformations; Equipe Ingénierie des Systèmes Polymères, CNRS-UMR 8207, ENSCL, Université Lille Nord de France; 59652 Villeneuve d'Ascq cedex France
| | - M. Jimenez
- Unité Matériaux et Transformations; Equipe Ingénierie des Systèmes Polymères, CNRS-UMR 8207, ENSCL, Université Lille Nord de France; 59652 Villeneuve d'Ascq cedex France
| | - B. Gardelle
- Unité Matériaux et Transformations; Equipe Ingénierie des Systèmes Polymères, CNRS-UMR 8207, ENSCL, Université Lille Nord de France; 59652 Villeneuve d'Ascq cedex France
| | - G. Delaplace
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux); BP 20039 59651 F Villeneuve d'Ascq cedex France
| | - J. Bouquerel
- UMET-UMR CNRS 8207; team Métallurgie Physique et Génie des Matériaux Université Lille1; 59655 Villeneuve d'Ascq France
| | - S. Duquesne
- Unité Matériaux et Transformations; Equipe Ingénierie des Systèmes Polymères, CNRS-UMR 8207, ENSCL, Université Lille Nord de France; 59652 Villeneuve d'Ascq cedex France
| | - S. Bourbigot
- Unité Matériaux et Transformations; Equipe Ingénierie des Systèmes Polymères, CNRS-UMR 8207, ENSCL, Université Lille Nord de France; 59652 Villeneuve d'Ascq cedex France
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Lv H, Huang S, Mercadé-Prieto R, Wu XE, Chen XD. The effect of pre-adsorption of OVA or WPC on subsequent OVA or WPC fouling on heated stainless steel surface. Colloids Surf B Biointerfaces 2015; 129:154-60. [PMID: 25863709 DOI: 10.1016/j.colsurfb.2015.03.042] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 03/06/2015] [Accepted: 03/18/2015] [Indexed: 12/18/2022]
Abstract
Fouling on the heat exchanger surface during food processing has been researched extensively due to its great importance in energy efficiency, product quality and food safety. The nature of heat exchanger surface has an effect on the initial deposition behavior and deposit removal behavior to some degree. Protein adsorption on surface is considered to be the initial stage in fouling. In the current study, protein 'pre-adsorption' at room temperature on stainless steel has been investigated as a means to influence the behavior of protein fouling at pasteurization temperatures. Pre-adsorption was carried out with whey protein concentrate (WPC) and ovalbumin (OVA), respectively, which reduced the fouling of OVA (∼20-30% energy saving in the processing time examined). However, the pre-adsorption had little effect on fouling of whey protein concentrate. Contact angles were measured to show the surface change due to protein pre-adsorption. Protein pre-adsorption made the surfaces more hydrophilic.
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Affiliation(s)
- Huiting Lv
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, China
| | - Song Huang
- Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou Industrial, Jiangsu Province, China
| | - Ruben Mercadé-Prieto
- Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou Industrial, Jiangsu Province, China.
| | - Xue E Wu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, China.
| | - Xiao Dong Chen
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian Province, China; Suzhou Key Lab of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou Industrial, Jiangsu Province, China.
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Khaldi M, Blanpain-avet P, Guérin R, Ronse G, Bouvier L, André C, Bornaz S, Croguennec T, Jeantet R, Delaplace G. Effect of calcium content and flow regime on whey protein fouling and cleaning in a plate heat exchanger. J FOOD ENG 2015; 147:68-78. [DOI: 10.1016/j.jfoodeng.2014.09.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Li H, Koutzenko B, Chen XD, Jeantet R, Mercadé-prieto R. Cleaning beyond whey protein gels: Egg white. Food and Bioproducts Processing 2015; 93:249-55. [DOI: 10.1016/j.fbp.2014.12.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Petit J, Six T, Moreau A, Ronse G, Delaplace G. β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem Eng Sci 2013; 101:432-50. [DOI: 10.1016/j.ces.2013.06.045] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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