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    Fouling behaviour of milk and whey protein isolate solution on doped diamond-like carbon modified surfaces

    Year: 2013

    Journal: Journal of Food Engineering, 116, pp 413-421, 20130926

    Authors: Jaimin S. Patel, Bipan Bansal, Mark I. Jones, Margaret Hyland

    Organizations: Department of Chemical and Materials Engineering, The University of Auckland, Auckland 1010, New Zealand, Fonterra Research Centre, Palmerston North 4442, New Zealand

    Doped diamond-like carbon (DLC) coated stainless steel surfaces were studied for their fouling behaviourwith milk and whey protein isolate (WPI) solution at both laboratory and pilot-scale. Stainless steel (316SS 2B) surfaces were modified with three different doped DLC coatings (DLC-1, DLC-2 and DLC-3) usingplasma assisted chemical vapour deposition. At the laboratory-scale, the DLC-1 coated surface showed astatistically significant reduction in the mass of milk fouling deposits. However, at the pilot-scale, none ofthe modified surfaces offered significant benefit in fouling mitigation over the control stainless steel surface.Subsequently, in the laboratory-scale trials with a whey protein isolate (WPI) solution, the mass offouling deposits for all doped DLC modified surfaces were about 35–40% lower in comparison to theircontrols when fouled for 120 min. However, these benefits were reduced to less than 15% with longerfouling duration. Thus, the results obtained in this study found no commercial benefit of modified surfacesin fouling mitigation when fouled for longer times with skim milk, whole milk or WPI solution.