Modeling of Fouling for Food Industry

Fouling of heat exchanger is considered as a major problem in food industry. The problem results significant increase in pressure drop and costs due to cleaning operation and sometimes may lead even to replacement of exchanger. Moreover, microorganisms grow inside the micro channels of heat exchanger’s plates. This is particularly important for milk industry. This study tries to investigate the effects of main factors in fouling formation including velocity and temperature in a plate heat exchanger. In addition, fluctuation of overall heat transfer coefficient is determined after fouling formation. Finally, to show the heat and hydraulic effects in a plate heat exchanger the concept of fouling threshold is proposed for fouling of calcium in milk. Using this model, curves for fouling threshold model of milk can be determined and therefore the sensitiv exchanger prone to fouling can be identified.

کلیدواژه ها:

fouling ، heat exchanger ، fouling threshold