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An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Author

Listed:
  • Joanna Piepiórka-Stepuk

    (Department of Mechanical Engineering, Division of Food Industry Processes and Facilities,)

  • Katarzyna Tandecka

    (Department of Mechanical Engineering, Division of Precision Mechanics, Koszalin University of Technology, Koszalin, Poland)

  • Marek Jakubowski

    (Department of Mechanical Engineering, Division of Food Industry Processes and Facilities,)

Abstract

Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: Ra = 0.028 µm; Ra = 0.174 µm; Ra = 0.445 µm. The plates were immersed in raw milk and heated at 85-90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness.

Suggested Citation

  • Joanna Piepiórka-Stepuk & Katarzyna Tandecka & Marek Jakubowski, 2016. "An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(3), pages 271-279.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:466-2015-cjfs
    DOI: 10.17221/466/2015-CJFS
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