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A critical review on surface modifications mitigating dairy fouling
Archive ouverte : Article de revue
International audience. Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfermechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used tomodify stainless steel surface. Finally,methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.
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