Loading...
Effects of heat transfer surface temperature on liquid egg yolk fouling
Author(s)
Suthanupaphwut, Worapanya
Somlitsopak, Badin
Date Issued
January 1, 2024
Type
Article
Abstract
This study was aimed at investigating the effects of different surface temperatures (60-80°C) on the formation of egg yolk deposits on heat transfer surface. Experimental data from the fouling period were fitted with zero- and first-order reaction models and the reaction kinetics of fouling was obtained using the Arrhenius equation. Egg yolk fouling curves exhibited an asymptotic pattern showing only fouling and post-fouling periods. The fouling resistance at transition point increased with the increasing surface temperature. The zero-order reaction model was well describing the reaction rate of egg yolk fouling. The obtained activation energy of 85.47 kJ/mol was less than that for thermal denaturation of egg yolk proteins. The fouling process of egg yolk was mainly controlled by the deposition reaction.
Citation
Engineering in Agriculture Environment and Food, 17(2), 59-65, 2024