View More View Less
  • a Université des Sciences et de la Technologie Houari Boumediene, BP. 32, Al-Alia, Bab-Ezzouar, Algiers, Algeria
  • | b EBI — Ecole de Biologie Industrielle, 49 avenue des Genottes, 95800 Cergy-Pontoise, France
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

A major problem related to heat treatment of milk is formation of deposits. This is due to the chemical alteration of β-lactoglobulin protein that leads to formation of coatings on the walls of the equipment. These deposits induce losses in the thermal performance of the heat exchanger. In order to provide an adequate prediction of these deposits, we present a two-dimensional (2D) modelling study of the channel of a plate heat exchanger. Compared with the former studies, where the domain is related to a single plate, our work is related to the area between the two plates. This approach will allow a better understanding and description of the evolution and behaviour of β-lactoglobulin protein. Equations for fluid flow, energy, and fouling were resolved. Special boundary conditions had been implemented to link the amount of deposits with thermal transfer. Predicted results for the amount of fouling deposit on the wall were validated by comparisons with experimental data available in literature. The behaviour of β-lactoglobulin protein was studied by analyzing its distribution in the channel.

  • Bansal, B. & Chen, X.D. (2006): A critical review of milk fouling in heat exchangers. Comp. Rev. Food Sci. F., 5(3), 2733.

  • Belmarbeiny, M.T., Gotham, S.M., Paterson, W.R. & Fryer, P.J. (1993): The effect of Reynolds-number and fluid temperature in whey-protein fouling. J. Food Eng., 19(2), 119139.

    • Search Google Scholar
    • Export Citation
  • Bouvier, L., Moreau, A., Ronse, G., Six, T., Petit, J. & Delaplace, G. (2014): A CFD model as a tool to simulate beta-lactoglobulin heat-induced denaturation and aggregation in a plate heat exchanger. J. Food Eng. 136, 5663.

    • Search Google Scholar
    • Export Citation
  • De Bonis, M.V. & Ruocco, G. (2009): Conjugate fluid flow and kinetics modeling for heat exchanger fouling simulation. Int. J. Therm. Sci., 48, 20062012.

    • Search Google Scholar
    • Export Citation
  • Erabit, N., Flick, D. & Alvarez, G. (2013): Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions. J. Food Eng., 115(1), 6372.

    • Search Google Scholar
    • Export Citation
  • Georgiadis, M.C., Rotstein G.E. & Macchietto, S. (1998): Modelling and simulation of complex plate heat exchanger arrangements under milk fouling. Comput. Chem. Eng., 22, S331S338.

    • Search Google Scholar
    • Export Citation
  • Georgiadis, M.C. & Macchietto, S. (2000): Dynamic modelling and simulation of plate heat exchangers under milk fouling. Chem. Eng. Sci., 55, 16051619.

    • Search Google Scholar
    • Export Citation
  • Huang, K. & Goddard, J.M. (2015): Influence of fluid milk product composition on fouling and cleaning of Ni- PTFE modified stainless steel heat exchanger surfaces. J. Food Eng. 158, 2229.

    • Search Google Scholar
    • Export Citation
  • Jun, S. & Puri, V.M. (2006): A 2D dynamic model for fouling performance of plate heat exchangers. J. Food Eng., 75, 364374.

  • Khaldi, M., Ronse, G., André, C., Blanpain-Avet, P., Bouvier, L., Six, T. & Delaplace, G. (2015): Denaturation kinetics of whey protein isolate solutions and fouling mass distribution in a plate heat exchanger. Int. J. Chem. Eng., 2015, 110.

    • Search Google Scholar
    • Export Citation
  • Lalande, M., Tissier, J.P. & Corrieu, G. (1985): Fouling of heat transfer surfaces related to beta-lactoglobulin denaturation during heat processing of milk. Biotechnol. Progr., 1, 131139.

    • Search Google Scholar
    • Export Citation
  • Mahdi, Y., Mouheb, A. & Oufer, L. (2009): A dynamic model for milk fouling in a plate heat exchanger. Appl. Math. Model., 33, 648662.

    • Search Google Scholar
    • Export Citation
  • Patankar, S.V. (1980): Numerical heat transfer and fluid flow: Computational methods in mechanics and thermal science. Hemisphere Publishing Corp., Washington DC, pp. 126130.

    • Search Google Scholar
    • Export Citation
  • Petit, J., Herbig, A.-L., Moreau, A. & Delaplace, G. (2011): Influence of calcium on β-lactoglobulin denaturation kinetics: Implications in unfolding and aggregation mechanisms. J. Dairy Sci., 94, 57945810.

    • Search Google Scholar
    • Export Citation
  • Petit, J., Six, T., Moreau, A., Ronse, G. & Delaplace, G. (2013): β-Lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis. Chem. Eng. Sci., 101, 432450.

    • Search Google Scholar
    • Export Citation
  • Simmons, M.J.H., Jayaraman, P. & Fryer, P.J. (2007): The effect of temperature and shear rate upon the aggregation of whey protein and its implications for milk fouling. J. Food Eng., 79, 517528.

    • Search Google Scholar
    • Export Citation
  • Toyoda, I. & Fryer, P.J. (1997): A computational model for reaction and mass transfer in fouling from whey protein solutions. -in: Panchal, C.B. (Ed.) In fouling mitigation of industrial heat- exchange equipment, Begell House, New York, pp. 589597.

    • Search Google Scholar
    • Export Citation
  • Visser, J. & Jeurnink, T.J.M. (1997): Fouling of heat exchangers in the dairy industry. Exp. Therm. Fluid Sci., 14, 407424.

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 1 0 0
Jul 2021 4 0 0
Aug 2021 3 0 0
Sep 2021 8 0 0
Oct 2021 7 0 0
Nov 2021 16 0 0
Dec 2021 0 0 0