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Milk fouling in a plate heat exchanger using dynamic and artificial neural
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Applied Mathematical Modelling xxx (2008) xxx–xxx

www.elsevier.com/locate/apm

A dynamic model for milk fouling in a plate heat exchanger

Youcef Mahdi a,*, Abdelkader Mouheb b,1, Lounes Oufer b,1
a
Centre Universitaire de Médéa, Institut des Sciences et de la Technologie, Quartier Ain D’heb Médéa 26001, Algeria
b
Université des Sciences et de la Technologie Houari Boumediene, Faculté de Génie Mécanique et de Génie des Procédés,
Laboratoire des Phénomènes de Transfert, B.P. 32, El-Alia, Bab-Ezzouar, Algiers, Algeria

Received 9 July 2007; received in revised form 27 November 2007; accepted 27 November 2007

Abstract

A two-dimensional dynamic fouling model for milk fouling in a plate heat exchanger (PHE) is proposed. Emphasis is
placed on fouling prediction based on the hydrodynamic and thermodynamic performances of the PHE. A 12-channel
PHE with counter-current flows is used in quantification of the milk deposition developed inside the channels. The aggre-
gation rate of unfolded protein is found to increase exponentially with increasing wall temperature and is accompanied by
a substantial reduction in the heat-transfer coefficient.
Ó 2007 Elsevier Inc. All rights reserved.

Keywords: Milk; Plate heat exchanger; Modelling; Fouling; Pasteurization

1. Introduction

Food products are subject to quite elaborate transformations in order to present qualities that are in con-
formity with existing food safety regulations. Therefore, food producers and manufacturers always try to
define the best lines of processing in order to obtain optimal sanitary and economic conditions. This is done
by taking into account the physical and biochemical modifications of the raw materials along process produc-
tion. For instance, the phenomenon of fouling constitutes one of the major encountered problems in the con-
cerned processes [1]. This is because it generates limitations in the thermal performance of equipment which
increases the cost of production but it can also have a considerable effect on the quality of the product as in the
case of the dairy industry [2].
Fouling of plate heat exchangers (PHE) during milk processing is a major problem with a negative impact
on operating costs and product quality. It also leads to a rise in pressure drop across the exchanger and to
possible deterioration in product quality due to failure of the process fluid to reach the required temperature.
Another serious problem associated with fouling is the cleaning of fouled surfaces by means of costly and

*
Corresponding author. Tel./fax: +213 25 58 56 45.
E-mail addresses: mahdiyoucef@yahoo.fr (Y. Mahdi), mouhebk@yahoo.fr (A. Mouheb), lounesoufer@yahoo.com (L. Oufer).
1
Tel./fax: +213 21 24 71 69.

0307-904X/$ - see front matter Ó 2007 Elsevier Inc. All rights reserved.
doi:10.1016/j.apm.2007.11.030

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Nomenclature

b proportionality constant
Bi Biot number
C bulk protein concentration (kg/m3)
C* protein concentration in thermal boundary layer (kg/m3)
Cp specific heat (kJ/kg °C)
D diffusion coefficient (m2/s)
d particle diameter (m)
E activation energy (kJ/mol)
e gap between the plates (m)
H height of plate (m)
h convective heat-transfer coefficient (W/m2 °C)
I activity product
km mass transfer coefficient (m/s)
Ks deposit constant of calcium phosphate (kg/m2 s)
Kw wall reaction rate constant (m/s)
L plate length (m)
LL solubility product
m channel number
Massp mass of deposit (g/m2)
Nav Avogadro constant
Nu Nusselt number
P pressure (Pa)
Pr Prandtl number
R gas constant (kJ/mol °C)
Re Reynolds number
Sc Schmidt number
Sh Sherwood number
T temperature (°C)
t time (s)
U overall heat-transfer coefficient (W/m2 °C)
u velocity component in x-direction (m/s)
V molecular volume (m3)
w width (m)

Greek symbols
m kinematic viscosity (m2/s)
q density (kg/m3)
d dynamic boundary layer thickness (m)
dT thermal boundary layer thickness (m)
l dynamic viscosity of fluid (Pa s)
k thermal conductivity (W/m °C)

Subscripts
A aggregate protein
amb ambient
B terminal block
c hot
d deposit

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Y. Mahdi et al. / Applied Mathematical Modelling xxx (2008) xxx–xxx 3

D unfolded protein
E equivalent diameter
f cold
j channel number
M deposited protein
N native protein
P plate number
0 initial
w wall

time-consuming techniques where environmentally offensive chemicals are employed. Given the economic
impact of fouling in milk heat exchangers, it is not surprising hat there is a considerable amount of literature
available on modelling of the fouling process. There seems to be an agreement that thermal denaturation of
whey protein betalactoglobulin plays a major role in the fouling process, certainly when the temperature is
below 90 °C. A secondary fouling process can also concern salts.
A number of authors have modelled fouling occurrence in PHE systems based on simplified 1D represen-
tation of the process hydrodynamics [3–5]. For milk, another paper presented a mathematical model for com-
plex PHE arrangements subjected to fouling by adapting a plug flow model with added axial convection and
radial dispersion effects [6]. However, the presented models were based on 1D hydrodynamic performance of
the PHE, which is a considerable simplification of the effect of plate geometry used in industry. In previous
studies such as those by Georgiadis, and Macchiatto (2000), a 2D model accounting for the hydrodynamics
of fluid flow was used to predict the temperature distribution of flow with higher accuracy than a one-dimen-
sional model. The latter produced larger prediction errors for PHE with a larger plate aspect ratio. In the
authors best knowledge, the study of such problems by a specific 2D modelling including mass and energy
balances such as described here in is nearly non-existent.
The aim of the present study is to apply the chemical reaction model in a 2D dynamic model to predict the
milk deposit patterns on the plate surfaces with more accuracy. This approach is expected to pave the way to
organize and optimize the operating conditions for reducing the extra costs involved with fouling.

2. Mechanisms and mathematical model

In the present work, a formulation of the fouling problem occurring inside a plate heat exchanger allowing
milk pasteurization is proposed. A 2D mathematical model of the process is presented based on a dynamic
behaviour of the flowing fluid (milk). The considered model is based on chemical reaction, mass transfer
and various other factors taking place during thermal treatment of milk. The model is coupled with the
dynamic models of a plate heat exchanger, hence resulting in a final model that includes a set of partial dif-
ferential and algebraic equations. The analysis is carried out to allow parameter evaluation through a dynamic
problem optimization. At the end, the model is simulated using a chosen software program (Mathematica 5.0)
designed to monitor the dynamic temperature profiles of fluid at different locations.

2.1. System description

The considered pasteurization process occurs in a plate heat exchanger recommended for the pasteurization
of milk because it offers an important convection coefficient and higher turbulence in comparison with other
classes of heat exchangers. The process consists of heating milk to a given temperature during a certain time in
order to eliminate the pathological action of any possible bacteria. This is a necessary treatment that milk
must undergo before any further use. Milk flowing from a pre-heating tank enters the heat exchanger where
it is heated by hot steam in order to reach the pasteurization temperature.
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2.2. The mechanism of fouling

A schematic representation of the proposed fouling model is given in Fig. 1. When the milk is heated to a
temperature greater than 65 °C, the betalactoglobulin protein is unsteady and becomes the precursor for
deposit formation according to two possible mechanisms [7,8]:

1. The betalactoglobulin natural protein (N-protein) experiences a denaturation process (change of structure)
and becomes very reactive because of its SH bond (betalactoglobulin denatured form or D-protein).
2. An irreversible polymerisation reaction resulting in insoluble particles as aggregations noted protein A
(betalactoglobulin aggregated form).

Usually, induction period is extremely short or even instantaneous in plate heat exchangers where intense
mixing of fluid held due to high turbulence. Fouling decreases with increasing turbulence [1]. The thickness
and subsequently the volume of laminar sublayer decreases with increasing velocity and consequently the
amount of foulant depositing on the heat-transfer surface decreases.

2.3. Causes of protein aggregation

The betalactoglobulin protein has a global structure held together by S–S bonds and one non-exposed
internal free SH group. When heated, the betalactoglobulin starts to unfold. The free thiol group is therefore
exposed and the molecule enters into an activated state making it possible to react with another betalactoglob-
ulin molecule. Therefore, a radical chain may grow to form an aggregate that is able to deposit on the heat-
transfer surface. It is known that the rate of deposition is related to the concentration of activated molecules in
the solution and may be calculated using the model of denaturation and aggregation of the betalactoglobulin
[9,10].
The kinetics of the different reactions are well known [11]. A mass transfer process of the three forms of the
betalactoglobulin protein takes place between the fluid and the layer limit. The aggregated proteins form the
deposit but it is still essential to know the kinetics and the different physical and chemical parameters of the
phenomena taking place in order to be able to quantify the extent of this deposit represented by the fouling
resistance [9–11].

2.4. Mineral deposition

In addition to the above mentioned type of fouling takes place the calcium phosphate deposition which
presents an inverse solubility relation which temperature. During the pre-heating process, the ionic product
becomes high with relation to the solubility concentration limits. Salts deposit in the form of crystals on
the surface of the heat exchanger [12]. Calcium phosphate may also precipitate in the core flow. It may then
deposit onto the casein micelle surface and/or onto the betalactoglobulin molecules contained in the milk
serum phase. In all cases, it will in time ultimately form a deposit onto the stainless steel wall of the heat
exchanger plates as shown on Fig. 1.

Calcium
N D A phosphate

N* D* A* δT

Fig. 1. Model of proteins and salts deposition on the heat exchanger surface.

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Fouling caused by milk constituents is a complex process in which both whey protein aggregation and cal-
cium phosphate formation in the bulk fluid are to be accounted for. The whole fouling mechanism can be
described in the following steps:

1. Straight adsorption of a protein mono-layer even at room temperature.

2. Formation of activated betalactoglobulin molecules in the bulk solution at temperatures higher than 65 °C.
The betalactoglobulin aggregates (tenths of nanometers) and calcium phosphate particles are formed.
3. Continuous transport of these foulant particles formed in the bulk to the heated surface. However, some
activated molecules can be inactivated during this phase because some given reactions with other molecules
in the bulk can make the particles not enough active to create fouling.
4. Deposition of activated molecules by adsorption on the heat exchanger surface. Calcium ions entrapped in
the protein deposit may help to stabilize these structures.
5. At relatively high temperatures (above 85 °C), the main deposit component is calcium phosphate which
offers an open network structure where small protein aggregates can be entrapped.

3. Mathematical model of fouling

3.1. Flow and energy equations

The heat exchanger is supplied with hot water with one channel per pass for a total of five passes. Milk
supply is to five channels per pass for a total of five passes. The heat exchanger consists of 12 plates. Assuming
that the plate surface is flat and smooth (Fig. 2), the governing 2D flow equations include the continuity and
the momentum equations in the Cartesian coordinates, as given by the following equations:
ou ov
þ ¼ 0; ð1Þ
ox oy
 2 
ou ou ou 1 oP o u ou2
þu þv ¼ þm þ ; ð2Þ
ot ox oy q ox ox2 oy 2
 2 
ov ov ov 1 oP ov ov2
þu þv ¼ þm 2
þ 2 ; ð3Þ
ot ox oy q oy ox oy

Fig. 2. Control volume of fluid inside the channel in 2D.

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where m is the kinematic viscosity, q the density, P the pressure, t the time, and u and v are the velocity com-
ponents along the x and y directions, respectively. The transient energy equation for a 2D constant property,
incompressible flow can be given by:
     
oT j oT j oT j

ej qj Cpj ¼ þ uj þ vj ¼ U j T pðj1Þ þ T pj  2T j ; ð4Þ
ot ox oy
oT pj
Cpp qp dp ¼ U j ðT j þ T jþ1  2T pj Þ; ð5Þ
oT

where Tj is the temperature of the fluid in channel j, Tpj is the temperature of plate j, Cpj and Cpp are respec-
tively, the specific heats of fluid in channel j and plate p, qj and qp are the respective densities of fluid in channel
j and plate p, ej is the distance between the plates, dp is the plate thickness, and Uj is the overall heat-transfer
coefficient in channel j.

3.2. Mathematical model

The rate constant expression for the different reactions involved in the protein transformations is of the
Arrhenius-type form given by:
 
E
K ¼ K 0 exp  ; ð6Þ
ðRT Þ

where, values of K0 and E are given in Table 1 for different temperatures.

Proteins react in both the fluid bulk and the thermal boundary layer in fluid milk. Native protein N is trans-
formed to denatured protein D, in a first order reaction. The denatured protein then reacts to give aggregated
protein A in a second order reaction. Mass transfer between the fluid bulk and the thermal boundary layer
takes place for each protein. Only the aggregated protein is deposited on the wall (M). The rate of deposition
is proportional to the concentration of aggregated protein in the thermal boundary layer. The fouling resis-
tance to heat transfer is proportional to the thickness of the deposit.
The mass balances in bulk fluid are as follows:
       
oC Nj oC Nj oC Nj EN o oC Nj o oC Nj
þu þv ¼  k NO exp  C Nj þ DN þ DN
ot ox oy ðRT j Þ ox ox oy oy
k mN
 ðC Nj  C Np Þ: ð7Þ
dT

For the denatured protein:

      
oC Dj oC Dj oC Dj EN ED 2 o oC Dj
þu þv ¼ k NO exp  C Nj  k DO exp  C þ DD
ot ox oy ðRT J Þ ðRT j Þ Dj ox ox
  
o oC Dj k mD
þ DD  ðC Dj  C Dp Þ: ð8Þ
oy oy dT

Table 1
Kinetic parameters for the fouling reaction scheme [3]
T (°C) E (J/mol) ln (K0)
Native 70–90 2.614  105 86.41
Denatured 70–90 3.37  1037 89.40
Aggregation 70–90 2.885  105 91.32

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For the aggregated protein:

       
oC Aj oC Aj oC Aj ED 2 o oC Nj o oC Nj
þu þv ¼ k DO exp  C þ DA þ DA
ot ox oy ðRT j Þ Dj ox ox oy oy
k mA
 ðC Aj  C Ap Þ: ð9Þ
dT
The mass balances for the various proteins in the boundary layer are as follows:
     
oC Np oC Np oC Np EN  o oC Np
þu þv ¼ k NO exp  C þ DN
ot ox oy ðRT p Þ Np ox ox
   
o oC Np k mN 
þ DN  ðC Np  C Nj Þ; ð10Þ
oy oy dT
   
oC Dp oC Dp oC Dp EN  ED
þu þv ¼ k NO exp  C  k DO exp  C 2
ot ot oy ðRT p Þ Np ðRT J Þ Dp
       
o oC Dp o oC Dp k mD 
þ DD þ DD  ðC Dp  C Dj Þ; ð11Þ
ox ox oy oy dT
     
oC Ap oC Ap oC Ap ED o oC Ap
þu þv ¼ k DO exp  C 2
Dp þ DA
ot ox oy ðRT p Þ ox ox
   
o oC Ap k mA 
þ DA  ðC Ap  C Aj Þ  k w C Ap ; ð12Þ
oy oy dT
oC Mp k w 
¼ C Ap : ð13Þ
ot dT
Modelling the fouling phenomenon in the plate heat exchanger requires knowledge of several properties
both at bulk and at wall conditions. Moreover, the thickness of the hydrodynamic boundary layer, d, is related
to that of the thermal boundary layer, dT, by the well known solution obtained by Eckert [13]:
dT
¼ Pr1=3 : ð14Þ
d
The use of the Von Karman integral theory can drive to this type of relation between dT and d knowing the
boundary conditions along with the velocity and temperature profiles. Furthermore, the protein mass transfer
coefficient, kmi, is related to the diffusion coefficient, Di, by:
Di
k mi ¼ ; ð15Þ
d
where Di can be calculated as follows [14]:
Tj
Di ¼ 1:31017 0:6 ð16Þ
lV i
The mass of protein and salt material deposited on a plate heat exchanger, expressed in g/m2, can then be
calculated as follows:
 
kd Bip ðx; yÞqd I
Massp ðx; yÞ ¼ þ tk s log : ð17Þ
U0 LL
The overall heat-transfer coefficient for clean conditions, U0, is calculated according to the following equation
[10]:
hDe
Nu ¼ ¼ 0:214ðRe0:662  3:2ÞPr0:4 ; ð18Þ
k
where
De ¼ 2ej ð19Þ

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And
1 1 1 Pj
¼ þ þ : ð20Þ
U 0 hc hf kp

The overall heat-transfer coefficient for the fouled conditions, U, is given by [1]:
U0
U¼ : ð21Þ
1 þ Bi
The rate of deposition is related to the rate of change of heat transfer, Bip, as follows [15]:

oBip oC Mp
¼ bdT ; ð22Þ
oT oT
where b is a constant,
The dynamic boundary layer thickness, d, can be calculated from the Sherwood number, Sh, by the relation
[16]:
De
d¼ ; ð23Þ
Sh
where the Sherwood number is determined by:

Sh ¼ 0:214ðRe0:662  3:2ÞSc0:4 : ð24Þ

Table 2 summarizes the methods by which physical and thermo-physical properties used in the calcula-
tions are determined. Moreover, Table 3 gives the heat exchanger data and operating conditions used in
the study.

Table 2
Evaluation of the thermo-physical properties used in the simulation [16]
Thermal conductivity of milk (W/m °C) 0.00133T + 0.539911
Density of milk (kg/m3) 1033.7–0.2308T  0.00246T2
Dynamic viscosity of milk (Pa S) (0.60445T + 0.947)103
Specific heat of milk (J/kg °C) 1.68T + 3864.2
Thermal conductivity of plate (W/m °C) 16.3
Specific heat of plate (J/kg °C) 450
Density of plate (kg/m3) 7200
Thermal conductivity of deposit (W/m °C) 0.5
Density of deposit (kg/m3) 1030

Table 3
Operating conditions and technical details of the PHE
Parameter Symbol Value
Flow rate (kg/s) 0.074
Diameter (m) De 0.0022
Width of plates (m) l 0.1
Height of plates (m) l 0.1
Thickness of plates (m) Pj 8  104
Gap between plates (m) E 4  103
Constant b 129
Native protein diameter (m) DN 9.92  1011
Wall reaction rate (m/s) kw 107

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3.3. Initial and boundary conditions

The plate heat exchanger was preceded at steady state with a non-fouling fluid. This is acceptable since pas-
teurizers are pre-heated with hot water before the milk fluid is processed. The following initial conditions are
then imposed and given by:
T j ðx; y; tÞ ¼ T 0 ; 8j; 8x; 8y; t ¼ 0
T p ðx; y; tÞ ¼ T amb ; 8p; 8x; 8y; t ¼ 0
C Nj ðx; y; tÞ ¼ C Dj ðx; y; tÞ ¼ C Aj ðx; y; tÞ ¼ 0;
8j; 8x; 8y; t ¼ 0
C Np ðx; y; tÞ ¼ C Dp ðx; y; tÞ ¼ C Ap ðx; y; tÞ ¼ 0; 8p; 8x; 8y; t ¼ 0
C Nj ðx; o; tÞ ¼ C Np ðx; o; tÞ ¼ 5 kg=m3
8j; 8p; 8t; x 2 ½0; 0:1
C Dj ðx; o; tÞ ¼ C Dp ðx; o; tÞ ¼ 0kg=m3
8j; 8p; 8t; x 2 ½0; 0:1
3
C Aj ðx; o; tÞ ¼ C Ap ðx; o; tÞ ¼ 0 kg=m
8j; 8p; 8t; x 2 ½0; 0:1

Top and bottom wall boundaries:

  
oC Nj oC Dj oC Aj oC Np oC Dp oC Ap
¼ ¼ ¼ ¼ ¼ ¼ 0; 8j; 8p:
oy oy oy oy oy oy
Left and right wall boundaries:
  
oC Nj oC Dj oC Aj oC Np oC Dp oC Ap
¼ ¼ ¼ ¼ ¼ ¼0 8j; 8p:
ox ox ox ox ox ox

4. Results and discussions

4.1. Numerical simulation

The model described in this paper includes a set of integral partial differential and algebraic equations. The
solution method is based on a two phase method of lines approach. In the first phase, the spatial dimensions are
discretized in terms of finite dimensional representations, leading to a reduction of the integral, partial differ-
ential and algebraic equations into sets of differential algebraic equations with respect to time. The second
phase, the differential algebraic equations are integrated with respect to time by a modified Euler’s technique
[4]. Hierarchical model construction is employed. Each channel is modelled as a sub-model. All the sub-models
are eventually connected to a general model through appropriate boundary conditions. The plate heat exchan-
ger thermal model is also defined in parallel and suitably connected with all the other sub-models to define the
temperatures required by the protein reaction scheme. Different numerical methods are used for discretization,
according to the flow direction. A finite difference method with 40 elements is used if the flow is in the two direc-
tions from zero to the exit of the channel. The plate heat exchanger thermal model is approximated by a second
order centered finite difference method with 40 elements. This discretization schemes and orders where chosen
to obtain results. Parameter estimation analysis are performed and based on the solution of a dynamic optimi-
zation problem. A regular, structured grid of plate domains in the 2D of hexahedral mesh elements was created
to divide the domain into 66,000 discrete elements. The domain was meshed using tetrahedral scheme.
The validation data were collected in an industrial plant with a capacity of approximately 2000 kg/h. The
plant consisted of a pre-heating section, a heating, and cooling sections. In the following, models and the
related variables are discussed. At first, the validation of the calculated values was done by comparing the
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deposition rates with data from the literature, then, in turn, indirectly by comparison of the simulated results
with temperatures measured in an industrial heating plant. The knowledge obtained from the experiments was
integrated manually into the fuzzy systems. The operating time interval considered for both simulation and
validation data was set to 8 h, since this was the approximative average operation time between two cleaning
cycles.

4.2. Evolution of milk temperature

The calculate vector velocity pattern for milk in PHE is realised by simulations were performed with
Dx = 10 mm, Dy = 25 mm, and discretized by considering Dt = 0.5 s (<0.1 s), which satisfied the stability cri-
terion for the explicit solution of the model. Since fluid milk flows upward through the plate surface from bot-
tom left to top left, the model predicts a lesser amount of fluid flow on the right of plate surface, leading to an
excessive temperature rise.
Fig. 3 shows the milk temperature in the channel 4 of the PHE predicted after a eight (08) hours operation.
The fluid enters the canal at 70 °C which then increases progressively the x and y two directions of the channel
in an exponential fashion as the milk gains heat from the hot steam. The peaks in the temperature, recorded
along the height direction are the result of thermal exchange on both sides of the considered channel. The tem-
perature is calculated while fixing the width. At the entry of the channel adjoining plate 4, milk enters by the
orifice and creates a turbulence that generates a better thermal exchange on this side in relation to the other
side of the plate. This results in a more rapid progression of the temperature as opposed to the other side of the
channel. Once the pasteurization temperature is reached, the thermal exchange enters the two fluids is stopped.

4.3. Evolution of mass deposition

Fig. 4 shows the distribution of the foulant deposition from milk in the plates of the 4th channel. The
potential foulant mass per unit area is calculated to be 16 g/m2 at the most. The peaks of fouling quantities,

Fig. 3. Simulated temperature of milk in side the 4th channel (°C).

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Fig. 4. Fouling distribution of fluid milk in the plate adjacent to the 4th channel (g/m2).

in the height direction, are due to the thermal exchanges on both sides of the considered channel (channel 4)
knowing that the activation of the fouling process depends mainly on temperature. Such heat exchange
becomes more important as the fluid advances in the channel. The results remain very similar to those
obtained by other authors with different operating conditions but with similar type of geometry [7,17,18].
The deposit is primarily controlled by the protein aggregation reaction. Once heated, the proteins aggregate
and stick on the wall. It is believed that the deposit of salts remains a minor phenomenon at the pasteurization
temperature of 90 °C. The faster progression of milk temperature in the entry side activates the process of
fouling more quickly through the deterioration of the proteins and other saturation of salts on this side in
comparison with the side opposite of the plate. This result is more important deposit of the entry of the chan-
nel of the side of the entry in relation to the contrary.

4.4. Evolution of the overall heat-transfer coefficient

The variation of the overall heat-transfer coefficient between the two fluids in the 4th channel of the heat
exchanger is represented in Fig. 5. It is clearly established that the overall heat-transfer coefficient decreases
gradually along the length of the channel following the deposit formation on the plate walls which constitutes
an additional layer resistant to heat exchange between the two fluids [13,19]. Fouling growth tends to be dom-
inant over the entire plate surface leading to a decrease of the flow rate caused by a reduction of the section
crossing of flow. After a given time, the mass deposited does not affect any more the thermal exchange between
the two fluids a constant evolution of the exchange coefficient is observed. This is explained by the fact that,
the value of the thickness of the deposit passes through a certain critical value after which the resistance of the
fouling deposit remains appreciably constant.
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Fig. 5. Evolution of the overall heat-transfer coefficient ratio inside the 4th channel.

4.5. Evolution of the betalactoglobulin protein concentration

The form of the betalactoglobulin protein concentration along the exchanger is shown in Fig. 6. The pro-
tein concentration decreases following the denaturation process induced by the increase in the milk tempera-
ture during the heating operation. A reduction of 30% with respect to the initial concentration of
betalactoglobulin is observed. The altered (active form) protein gives birth to aggregations that deposit on
the heat exchanger surface. From the 5th channel, the pasteurization temperature pasteurization (90 °C) is

Fig. 6. Evolution of the betalactoglobulin protein concentration in the heat exchanger.

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Fig. 7. Evolution of the betalactoglobulin protein concentration inside the 11th channel.

reached, and the heating is stopped. Thus, it appears that the fouling is governed by the deposit of salts and
not by the aggregation of the proteins; the measure of the protein concentration is realized by Kjeldahl method
for example.
The protein concentration profile along the 11th channel of the heat exchanger is shown in Fig. 7. The con-
centration remains constant in the fluid along the channel. The reaction of denaturation is stopped and there is
no more deposit of protein. This result confirms the one already observed (Fig. 6).

4.6. Effect of Reynolds number

The mass of deposit accumulated on the plate adjacent to the 4th channel of the heat exchanger surface as a
function of the Reynolds number is displayed in Fig. 8a,b and c. Observation of this figure shows that the mass
of foulant increases along the channel as mentioned. Furthermore, it also appears that the mass deposition
decreases with an increase in the Reynolds number. This result is in agreement with various previous findings
[18–21] which is explained by the higher removal rate of foulant as shear forces increase. However, it should be
reminded that higher Reynolds numbers values also mean higher pressure drops, which may be of consider-
able impaction pumping costs.

5. Conclusions

A 2D fouling model, coupled with a 2D dynamic model using material balance equations for the various
interactions and chemical reaction taking place during pasteurization of milk are applied to predict the per-
formance of a plate heat exchanger subject to fouling.
The results showed fouling is highly dependent on the various process operating conditions. The different
parameters seem to affect the phenomenon more specifically in the flow rather than in the with direction. The
mass of deposit depends mainly on milk temperature and time of processing. Moreover, it is observed that the
fouling extent is strongly related to the Reynolds number value and is inversely proportional to the latter.
For a better control of the problem, which passes by a minimization of production expenses and an optimal
quality of the product, a number of solutions are recommended. For instance, a good quality of the water used
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Fig. 8. Foulant mass deposition (in g/m2) in the plate adjacent to the 4th channel for: (a) Re = 6000, (b) Re = 8000 and (c) Re = 10000.

is essential. Besides, a possible decrease in the pasteurization temperature is believed to allow an additional
energy savings without affecting the product quality. Also, the use of food surfactants in the pasteurizer would
probably contribute to create a competition during the adsorption process between the surfactant and the pro-
tein molecules which will avoid deposition on the heat exchanger surfaces. Finally, addition of an emulsifier
would eventually protect the proteins from aggregating.

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Please cite this article in press as: Y. Mahdi et al., A dynamic model for milk fouling in a plate heat exchanger, Appl.
Math. Modell. (2008), doi:10.1016/j.apm.2007.11.030

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