EQUIVALENCY OF FOULING THICKNESS WITH DENATURED Β-LG IN HEATING OF MILK

Abstract

This work presents an approach to match the foaling thickness of dairy food and the concentration of denatured β-lg (β-lactoglobuline) by a mathematical model. This includes, on the one hand, the dynamic simulation of fouling and, on the other hand, the generation of denatured β-lg under a kinetic model. In both cases a transient energy balance is developed, including the rigorous calculation of the global coefficient, and the properties by the Choi-Okos model. The solution was obtained by a fourth order Runge-Kutta written in Excel’s Macro language Visual Basic. The equivalence concluded with a model obtained by a non-linear multiple regression that relates the concentration of denatured β-lg and the foaling thickness. This methodology is applicable to analysis equipment cleaning in which kinetic cleaning has equality by reduction of the foaling thickness.

Keywords

• mathematic modeling
• fouling
• denatured of proteins
• heat transfer