Journal of Food Engineering, Vol.70, No.4, 489-498, 2005
Experimental study of hydrodynamics in a flat ohmic cell - impact on fouling by dairy products
This study highlights the link between hydrodynamics and fouling phenomena in a continuous rectangular ohmic cell. The hydrodynamic study was carried out using flow visualisation techniques and particle image velocimetry (PIV). The distribution of deposits in the ohmic cell was investigated by heating an aqueous solution of beta-lactoglobulin-xanthan gum mixture. Experimental results show that the deposit distribution on the electrode surfaces is directly related, to the flow structures in the ohmic cell. (c) 2004 Elsevier Ltd. All rights reserved.