Surface modifications to increase dairy production run length : a thesis presented in partial fulfilment of the requirements for the degree of Master of Chemical Engineering at Massey University, [Manawatū], New Zealand.

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dc.contributor.authorRunwal, Siddharth
dc.date.accessioned2015-06-30T23:09:39Z
dc.date.available2015-06-30T23:09:39Z
dc.date.issued2013
dc.description.abstractFouling is the build-up of undesired deposits on surfaces. In the dairy industry, fouling is mainly seen in heat exchangers where dairy fluid is heated or concentrated. It is one of the primary reasons for restricted run length, causing financial losses from downtime, the use of cleaning chemicals and reduced product quality. Fouling is a complex process and is due to number of factors including the properties of the heat transfer surface. A silica based coating is known to alter the surface properties. This study was carried out to investigate the effect of a silica based coating on fouling by whole milk in a falling film evaporator. Seven independent trials were conducted. In each trial, a control run was carried out followed by a full cleaning of the equipment and then either another control run or a coating run with pasteurized milk from the same batch. There was a six hour interval between the start of the control run and start of the coating run. Since prolonged milk storage may have some effect on fouling rate, control-control runs were carried out to see the effect of prolonged storage. The results obtained from control-control runs were used in analysing the effect of the coating on fouling rate. All coating trials showed consistently lower fouling rate as compared with corresponding control trials. The Pearson’s correlation coefficient of 0.83 showed a strong effect of coating on the fouling rate. Further, a regression analysis gave a p-value of 0.033, indicating that, at the 96.7% level of confidence, coating reduced the fouling rate. The extent of reduction in fouling rate varied from trial to trial. It was estimated that the coating had the potential to increase the run length by a maximum of 34% under the conditions these experiments were carried out.en_US
dc.identifier.urihttp://hdl.handle.net/10179/6802
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectEvaporatorsen_US
dc.subjectFoulingen_US
dc.subjectSurfaces (Technology)en_US
dc.subjectDairy processingen_US
dc.subjectEquipment and suppliesen_US
dc.subjectMilken_US
dc.subjectHeat treatmenten_US
dc.subjectEvaporationen_US
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologyen_US
dc.titleSurface modifications to increase dairy production run length : a thesis presented in partial fulfilment of the requirements for the degree of Master of Chemical Engineering at Massey University, [Manawatū], New Zealand.en_US
dc.typeThesisen_US
massey.contributor.authorRunwal, Siddharthen_US
thesis.degree.disciplineChemical Engineeringen_US
thesis.degree.grantorMassey Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Engineering (M.E.)en_US
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