scholarly journals Stainless steel in simulated milk and whey protein solutions – Influence of grade on corrosion and metal release

2020 ◽  
Vol 331 ◽  
pp. 135428 ◽  
Author(s):  
Masoud Atapour ◽  
Inger Odnevall Wallinder ◽  
Yolanda Hedberg
Keyword(s):  
Stainless Steel ◽  
Whey Protein ◽  
Protein Solutions ◽  
Metal Release

scholarly journals Metal release from stainless steel 316L in whey protein - And simulated milk solutions under static and stirring conditions

Food Control ◽  
2019 ◽  
Vol 101 ◽  
pp. 163-172 ◽  
Author(s):  
Masoud Atapour ◽  
Zheng Wei ◽  
Himanshu Chaudhary ◽  
Christofer Lendel ◽  
Inger Odnevall Wallinder ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Whey Protein ◽  
Metal Release ◽  
Stainless Steel 316L

Study of heat-denatured whey protein removal from stainless steel surfaces in clean-in-place systems

2014 ◽  
Vol 38 (2) ◽  
pp. 195-198 ◽  
Author(s):  
Encarnación Jurado-Alameda ◽  
Deisi Altmajer-Vaz ◽  
Miguel García-Román ◽  
José Luis Jiménez-Pérez
Keyword(s):  
Stainless Steel ◽  
Whey Protein ◽  
Steel Surfaces

Preliminary stages of fouling from whey protein solutions

1993 ◽  
Vol 60 (4) ◽  
pp. 467-483 ◽  
Author(s):  
M. Teresa Belmar-Beiny ◽  
Peter J. Fryer
Keyword(s):  
Stainless Steel ◽  
Turbulent Flows ◽  
Photoelectron Spectroscopy ◽  
Test Fluid ◽  
Protein Solutions ◽  
Lag Phase ◽  
Stainless Steel Surface ◽  
Fluid Temperature ◽  
X Ray ◽  
Sequence Of Events

SummaryFouling from milk fluids is a severe industrial problem which reduces the efficiency of process plant. The chemistry of fouling has been thoroughly investigated but the sequence of events that occur is not yet clear. Deposit contains both protein and minerals. Experiments have been carried out to determine the sequence of events in the fouling of stainless steel surfaces at 96 °C from turbulent flows of whey. Contact times between 4 and 210 s have been studied, and surface analysis techniques used to detect the distribution of elements. The first layer of deposit, formed after 4 s of contact between the fluid and the surface (fluid temperature 68 and 73 °C), consisted mainly of protein and was identified by X-ray photoelectron spectroscopy analysis. There was a lag phase of up to 150 s for a fluid temperature of 73 °C before deposit aggregates were observed to adsorb on to the surface. These aggregates were identified as protein and Ca by X-ray elemental mapping. No P was found in any experiments for this exposure. After 60 min contact time, however, both Ca and P were found at the interface between deposit and the stainless steel surface, irrespective of the Ca and P content of the test fluid.

Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D

2018 ◽  
Vol 177 ◽  
pp. 501-508 ◽  
Author(s):  
Wang Yang ◽  
Dan Li ◽  
Xiao Dong Chen ◽  
Ruben Mercadé-Prieto
Keyword(s):  
Stainless Steel ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Metal release from stainless steel particles in vitro—influence of particle size

2007 ◽  
Vol 9 (1) ◽  
pp. 74-81 ◽  
Author(s):  
K. Midander ◽  
J. Pan ◽  
I. Odnevall Wallinder ◽  
C. Leygraf
Keyword(s):  
Particle Size ◽  
Stainless Steel ◽  
Metal Release
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