Title of article
Experimental study of hydrodynamics in a flat ohmic cell—impact on fouling by dairy products Original Research Article
Author/Authors
M.A. Ayadi، نويسنده , , J.C. Leuliet، نويسنده , , F. Chopard، نويسنده , , M. Berthou، نويسنده , , M. Lebouche، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
10
From page
489
To page
498
Abstract
This study highlights the link between hydrodynamics and fouling phenomena in a continuous rectangular ohmic cell. The hydrodynamic study was carried out using flow visualisation techniques and particle image velocimetry (PIV). The distribution of deposits in the ohmic cell was investigated by heating an aqueous solution of β-lactoglobulin-xanthan gum mixture. Experimental results show that the deposit distribution on the electrode surfaces is directly related to the flow structures in the ohmic cell.
Keywords
Hydrodynamic , Dairy products , Ohmic heating , Fouling
Journal title
Journal of Food Engineering
Serial Year
2005
Journal title
Journal of Food Engineering
Record number
1166301
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