Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing

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Title
Influence of pre-heat temperature, pre-heat holding time and high-heat temperature on fouling of reconstituted skim milk during UHT processing
Authors
Keywords
Ultra-high temperature, Pre-heating, Fouling, Overall heat transfer coefficient, β-lactoglobulin, Casein
Journal
JOURNAL OF FOOD ENGINEERING
Volume 153, Issue -, Pages 45-52
Publisher
Elsevier BV
Online
2014-12-19
DOI
10.1016/j.jfoodeng.2014.12.009

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