Journal of Food, Agriculture and Environment

An evaluation of commercial pink guava puree properties as a potential model fouling fluid

Author(s):

Ken Wei Chan, Norashikin Ab Aziz*, Noraziah Muda, Rosnah Shamsuddin, Farah Saleena Taip

Recieved Date: 2012-07-16, Accepted Date: 2012-09-27

Abstract:

In food industry, fouling deposit formation is the worst factor for the contamination, due to the fact that food substance is heat sensitive, thus it generates fouling deposit rapidly during food processing. Fouling deposit definitely contaminate food, furthermore it can reduce the heat transfer efficiency, thus shortened the processing times. Moreover, fouling deposit can increase the cleaning cost, thus decreases the process efficiency and economy. Fouling deposit is a critical problem in pink guava puree (PGP) processing plant. Thorough studies on the fouling deposit can be done when knowledge on the characteristics of the model fouling fluid is obtained. This paper provides comprehensive characterization on fresh PGP and commercial PGP fluids during pasteurization process from 20ºC to 90ºC. The findings are essential for validating the suitability of commercial PGP as a potential model fouling fluid, which is important for future modelling and mechanistic studies. In this paper, physico-chemical and rheological properties of the fresh PGP and commercial PGP were analysed. The pH and total soluble solids for both PGP purees were similar, while carbohydrate is the main component besides water in both PGP purees. Several properties, including density, viscosity, thermal conductivity and specific heat capacity, are measured under temperature-induced condition to analyse the changes in the puree properties due to heat treatment. The rheological parameters effect of shear rate (from 0 to 100 s^-1) was considered. These properties are similar in both PGP purees. From the findings, the commercial PGP is validated to be a suitable model fouling fluid for PGP fouling deposit studies. 

Keywords:

Fouling, fresh PGP, commercial PGP, pasteurization, pH, total soluble solid, density, thermal conductivity, specific heat capacity, rheology, flow behavior

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 60-66

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