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Composition and structure of high temperature dairy fouling
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Department of Chemistry, Lund University.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
Department of Applied Physics, Chalmers University of Technology.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.ORCID iD: 0000-0001-9979-5488
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2016 (English)In: Food Structure, ISSN 22133291, Vol. 7, 13-20 p.Article in journal (Refereed) Published
Abstract [en]

The fouling structure and composition is dependent on the product, but also on the heating process applied to it. The structure will have profound effect on the cleaning process and the down time in the production plant. Here, the structure of high temperature (137 °C) milk fouling has been investigated, which so far has not been sufficiently studied in a systematic way. This particular fouling has a high content of the mineral calcium phosphate and a relatively low concentration of protein. Wide angle X-ray diffraction (WAXD) reveals a crystalline structure of calcium phosphate in agreement to the chemical analysis of the bulk layer. Microscopic investigations visualize the heterogeneous structure and energy dispersive X-ray spectroscopy (EDX) shows a spatial variation of the elements through the radius of the sample. © 2016 Elsevier Ltd.

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Elsevier, 2016. Vol. 7, 13-20 p.
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Natural Sciences
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URN: urn:nbn:se:ri:diva-415DOI: 10.1016/j.foostr.2015.12.002OAI: oai:DiVA.org:ri-415DiVA: diva2:941975
Available from: 2016-06-23 Created: 2016-06-23 Last updated: 2017-02-06Bibliographically approved

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