Study on the Effectiveness of Microbubbles in the Cleaning of Milk Residue using a Nikuni Pump
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2020
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Zamorano: Escuela Agrícola Panamericana, 2020
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Dairy products play an important role in the human diet. Due to this, cow milk must undergo high-temperature treatments to provide a safer product. This high-temperature treatment also known as pasteurization promotes the accumulation of proteins and minerals on heat exchangers that are known as fouling. In the dairy industry rapid fouling in heating equipment is responsible for more than 50% of the production cost. Microbubbles can become a green cleaning agent. In this study, the effect of temperature and rotation using Microbubble- Infused Water using a Nikuni Pump and pure water in cow milk fouling behavior were studied by a Spinning Disk Apparatus (SDA). The SDA is capable of controlling two principal factors, temperature and rotation. The experiment consisted on two phases, the first one was to evaluate the effect of temperature. The effect of temperature was evaluated using three different temperatures at the same rotation speed: 25, 40 and 55 °C @ 80 RPM; meanwhile, the effect of rotation was evaluated using three rotation speed at the same temperature: 50, 65, and 80 RPM at 25 °C. In the first phase fouling loss and fouling loss percentage increased as the temperature increased in both Microbubble- Infused Water and pure water. In the second phase, rotation speed had no significant difference in the fouling loss and fouling loss percentage in both Microbubble-Infused Water and pure water. In the second phase, the rotation speed had no significant difference in the fouling loss.
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Dairy, Fouling, Green technology, Microbubble-infused water