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A review of milk fouling on heat exchanger surfaces

Abstract Formation of deposits on heat exchanger surfaces during operation rapidly increases the thermal resistance and reduces the operating service life. Product quality is deteriorated by fouling, which causes reduction of proper heating. The chemistry of fouling from milk fluids is qualitatively understood, and mathematical models for fouling at low temperatures exist, but the behavior of systems at ultrahigh temperature processing is still not clearly understood. The effect of whey protein fouling on heat transfer performance and pressure drop in heat exchangers was investigated by many researchers in diversified fields. Among them, adding additives, electromagnetic means, treating of heat exchanger surfaces and changing of heat exchanger configurations are notable. The present review highlighted information about previous work on fouling, parameters influencing fouling and its mitigation approach.