Article
Thermodynamics
Leilei Dong, B. D. Crittenden, M. Yang
Summary: An experimental study was conducted on fouling characteristics of Water-CaSO4 solutions to heat transfer surfaces, showing that fouling can enhance heat transfer when rotational bulk solution Reynolds number (Re) is high without bulk precipitation. Under surface crystallization (SC) conditions, fouling resistance (R-f) and fouling rate (dR(f)/dt) decrease with increasing Re, while the presence of bulk precipitation (BP) significantly increases fouling rate and alters fouling mechanisms.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2021)
Article
Biotechnology & Applied Microbiology
Marwan Abdallah, Luisa Azevedo-Scudeller, Wenqian Sun, Amandine Descamps, Pierre Gourdin, Manon Hiolle, Alain Baniel, Celine Lesur, Guillaume Delaplace
Summary: The study evaluated the effect of calcium reduction level on UHT fouling and heat stability of high protein beverages. Results showed that reducing calcium decreased fouling rate and increased mineral fraction, while addition of sugar and fat increased protein deposition. Calcium reduction did not affect particle size distribution.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Biotechnology & Applied Microbiology
Marwan Abdallah, Luisa Azevedo-Scudeller, Wenqian Sun, Amandine Descamps, Pierre Gourdin, Manon Hiolle, Alain Baniel, Celine Lesur, Guillaume Delaplace
Summary: This study evaluated the impact of calcium reduction level on fouling and heat stability of high protein beverages. The results showed that increasing calcium reduction decreased fouling rate, increased mineral fraction, and limited protein deposition. Adding sugar and fat increased fouling deposition. The study suggests that calcium reduction is a good option for high protein beverages to reduce fouling.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Thermodynamics
Yunhan Wang, Shengxian Cao, Shiyu Sun, Ye Zhang
Summary: A prediction model based on Kern-Seaton model theory is proposed in this article to calculate the deposition of crystalline-particle mixed fouling on heat transfer surfaces. The model takes into account both the deposition and removal processes during fouling generation. Experimental results show that the proposed model accurately predicts the fouling resistance on the heat exchange surface.
INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER
(2023)
Article
Thermodynamics
Sadaf Rahimi, S. M. Peyghambarzadeh, H. Kazemi Esfeh, Shima Azizi, M. R. Malayeri
Summary: Deposit formation in heat exchangers is an undesirable process that can reduce their performance and efficiency. This research investigated the impact of fluid bulk temperature (Tb) on the deposition of CaCO3 solution under convective heat transfer and subcooled flow boiling conditions. The study found that Tb significantly influenced the mechanism of deposit formation, changing the fouling resistance curve and crystal type of the deposit layer. The results also showed that heat flux and fluid flow rate had different effects on fouling rate depending on Tb and heat flux levels.
APPLIED THERMAL ENGINEERING
(2023)
Article
Thermodynamics
Chenglei Xiong, Yongchang Chen, Chongfang Ma
Summary: A prediction model for crystallization fouling was proposed based on the Kern-Seaton model. The model can predict the changes in fouling resistance during the fouling process and is applicable to actual industrial processes, especially for turbulent flow. It provides a more convenient way to predict fouling in heat exchangers without requiring a large amount of measured data for fitting.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2023)
Review
Multidisciplinary Sciences
Cristina Palacios, Gabriela Cormick, G. Justus Hofmeyr, Maria Nieves Garcia-Casal, Juan Pablo Pena-Rosas, Ana Pilar Betran
Summary: Low calcium intake is a common issue globally, leading to health problems in both children and adults. Calcium-fortified foods can help improve calcium intake, but there are technical and practical challenges to overcome. Factors such as bioavailability, solubility, taste, cost, and safety need to be considered when implementing calcium fortification as a public health strategy.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2021)
Article
Food Science & Technology
Luisa A. Scudeller, Pascal Blanpain-Avet, Thierry Six, Severine Bellayer, Maude Jimenez, Thomas Croguennec, Christophe Andre, Guillaume Delaplace
Summary: Calcium chelators can reduce fouling in plate heat exchangers during pasteurization of whey protein solutions. Research indicates the presence of two different fouling mechanisms depending on the concentration of added phosphorus in the whey protein isolate solutions: a spongy fouling layer at lower concentrations and a heterogeneous fouling layer at higher concentrations.
Review
Multidisciplinary Sciences
Megan W. Bourassa, Steven A. Abrams, Jose M. Belizan, Erick Boy, Gabriela Cormick, Carolina Diaz Quijano, Sarah Gibson, Filomena Gomes, G. Justus Hofmeyr, Jean Humphrey, Klaus Kraemer, Keith Lividini, Lynnette M. Neufeld, Cristina Palacios, Julie Shlisky, Prashanth Thankachan, Salvador Villalpando, Connie M. Weaver
Summary: Calcium intake remains inadequate in many low- and middle-income countries, especially in Africa and South Asia. Food-based approaches, such as promoting calcium-rich animal-source and plant foods, improving food processing techniques, fortifying staple foods with calcium, and biofortification, can be effective methods to improve calcium intake and bioavailability, particularly among pregnant women and children.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2022)
Article
Thermodynamics
Zhiming Xu, Yu Zhao, Jianjun He, Hongwei Qu, Yuchen Wang, Bingbing Wang
Summary: This study experimentally investigated the fouling characteristics of a heat transfer surface by CaCO3 with SCMC inhibitor, showing that increasing SCMC concentration, degree of substitution, and solution temperature can decrease fouling thermal resistance, while increasing solution mass flow can increase fouling thermal resistance. The effects of SCMC viscosity from 600 mpa.s to 15000 mpa.s on fouling thermal resistance were found to be negligible.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2021)
Article
Chemistry, Applied
Sophie J. Gaspard, Prateek Sharma, Ciaran Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Summary: CMP has a significant impact on the heat-induced denaturation and gelation of whey proteins at pH 6.4 and 7.2, including increasing denaturation and gelation temperatures and affecting the structure of the gel.
FOOD HYDROCOLLOIDS
(2021)
Article
Multidisciplinary Sciences
Gabriela Cormick, Iris B. Romero, Natalia Matamoros, Miriam Sosa, M. Fernanda GugoleOttaviano, Lorena Garitta, Jose M. Belizan, Luz Gibbons
Summary: The risk of inadequate calcium intake is a global issue. Our simulation exercise showed that increasing calcium levels in drinking water can improve calcium intake, especially in adults. However, the impact is lower for adolescents and older adults.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2023)
Article
Thermodynamics
Amthal Al-Gailani, Olujide Sanni, Thibaut V. J. Charpentier, Richard Crisp, Jantinus H. Bruins, Anne Neville
Summary: The study found that the scale formed on surfaces mainly consists of two distinct regions: a smooth and flat layer, and a rough calcium carbonate layer, with copper and aluminum surfaces having a greater scaling tendency. Additionally, the complex effect of flow rate on scale formation was also discussed in the study.
APPLIED THERMAL ENGINEERING
(2021)
Article
Engineering, Chemical
Azadeh Vatandoust, Kiruba Krishnaswamy, Yao Olive Li, Levente Diosady
Summary: Diets lacking essential vitamins and minerals are prevalent worldwide. Food fortification with zinc, iron, and iodine through salt has been developed as a cost-effective solution. Incorporating zinc into the iron premix is a superior approach due to better fortificant stability. This technology is an economical public health measure for improving the health of populations with micronutrient deficiencies.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Hong-Ting Victor Lin, Guan-Wen Chen, Ke-Liang Bruce Chang, Yi-Jun Bo, Wen-Chieh Sung
Summary: This study investigated the effects of fortifying noodles with different calcium salts on their physicochemical properties. Calcium citrate, calcium acetate, and calcium carbonate fortification increased the pH and breaking force of the dried noodles, while calcium citrate made from oyster shells showed no significant influence on color, texture, and overall scores of cooked noodles. Noodles fortified with calcium citrate made from oyster shells exhibited similar performance compared to commercially available calcium citrate, suggesting its potential as a preferred additive for calcium-fortified noodles.
