Characterisation of the Mechanical Properties of Heat-Induced Protein Deposits in Immersed Cleaning Systems
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Characterisation of the Mechanical Properties of Heat-Induced Protein Deposits in Immersed Cleaning Systems
Liu, Jintian
Springer International Publishing AG
01/2023
88
Dura
Inglês
9783031218484
15 a 20 dias
336
Descrição não disponível.
1. Introduction.- 1.1. Motivation.- 1.2. Aim of the present work.- 1.3. Outline.- 2. Background of cleaning in place.- 2.1. Heat treatment in the dairy production.- 2.2. Fouling and cleaning in the dairy production.- 2.2.1. Heat-induced formation of fouling deposits.- 2.2.2. The use of whey protein for experimental studies.- 2.2.3. Cleaning process for the fouled heating surface.- 2.3. The influence factors of cleaning in place.- 2.4. Cleaning mechanisms on the mechanical properties of protein deposits.- 3. Mechanical behaviour of heat-induced deposits.- 3.1. Mechanical behaviour of fouling deposits.- 3.1.1. Fouling experiments with raw milk and whey protein solution.- 3.1.2. Realisation of quasi-static and dynamic indentation experiments.- 3.1.3. Comparison of mechanical responses between milk and whey protein deposits.- 3.1.4. Influences of heat treatment on the mechanical behaviour of fouling deposits.- 3.2. Mechanical behaviour of whey protein gel.- 3.2.1. Gelation of whey protein solution with different heating conditions.- 3.2.2. Characterisation of fracture behaviour of WPG.- 3.2.3. Degradation of the WPG samples with NaOH solution.- 3.2.4. Characterisation of failure behaviour of WPG.- 4. Constitutive modelling and numerical simulation 69.- 4.1. Kinematics and balance equations.- 4.1.1. Kinematics of deformation.- 4.1.2. Stress tensors.- 4.1.3. Balance equation.- 4.2 Constitutive equations for protein deposits.- 4.2.1. One-dimensional generalised Maxwell model.- 4.2.2. Three-dimensional visco-hyperelastic model.- 4.2.3. Parameter identification through inverse finite element method.- 4.2.4. Application of modelling approaches.- 5. Conclusion and Outlook.
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Indentation Test;Inverse FEM;Wire Cutting Test;Milk Fouling Deposits;Whey Protein Gel
1. Introduction.- 1.1. Motivation.- 1.2. Aim of the present work.- 1.3. Outline.- 2. Background of cleaning in place.- 2.1. Heat treatment in the dairy production.- 2.2. Fouling and cleaning in the dairy production.- 2.2.1. Heat-induced formation of fouling deposits.- 2.2.2. The use of whey protein for experimental studies.- 2.2.3. Cleaning process for the fouled heating surface.- 2.3. The influence factors of cleaning in place.- 2.4. Cleaning mechanisms on the mechanical properties of protein deposits.- 3. Mechanical behaviour of heat-induced deposits.- 3.1. Mechanical behaviour of fouling deposits.- 3.1.1. Fouling experiments with raw milk and whey protein solution.- 3.1.2. Realisation of quasi-static and dynamic indentation experiments.- 3.1.3. Comparison of mechanical responses between milk and whey protein deposits.- 3.1.4. Influences of heat treatment on the mechanical behaviour of fouling deposits.- 3.2. Mechanical behaviour of whey protein gel.- 3.2.1. Gelation of whey protein solution with different heating conditions.- 3.2.2. Characterisation of fracture behaviour of WPG.- 3.2.3. Degradation of the WPG samples with NaOH solution.- 3.2.4. Characterisation of failure behaviour of WPG.- 4. Constitutive modelling and numerical simulation 69.- 4.1. Kinematics and balance equations.- 4.1.1. Kinematics of deformation.- 4.1.2. Stress tensors.- 4.1.3. Balance equation.- 4.2 Constitutive equations for protein deposits.- 4.2.1. One-dimensional generalised Maxwell model.- 4.2.2. Three-dimensional visco-hyperelastic model.- 4.2.3. Parameter identification through inverse finite element method.- 4.2.4. Application of modelling approaches.- 5. Conclusion and Outlook.
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