Fouling models for heat exchangers in dairy processing: A review

S. Jun, V. M. Puri

Research output: Contribution to journalReview articlepeer-review

42 Scopus citations


Fouling is a common food industry-wide issue during thermal treatment using heat exchangers. It directly contributes toward increased energy costs in operation and maintenance, production losses and energy and water losses because of the repetitive cleaning operation, i.e., every 5-10 h in fluid food industry. There has been a considerable amount of work on modeling of the fouling process as well as the hydrodynamic and thermodynamic performances of heat exchangers. A variety of different fouling kinetics exists depending upon food components, types of heat exchangers and operating conditions. The available information on existing fouling models is summarized in terms of fouling mechanisms, dynamic performances of heat exchangers and integrated fouling dynamics. This review provides the basis for developing a vision of further research for understanding, quantifying and minimizing fouling of food materials in heat exchangers.

Original languageEnglish (US)
Pages (from-to)1-34
Number of pages34
JournalJournal of Food Process Engineering
Issue number1
StatePublished - Feb 2005

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemical Engineering


Dive into the research topics of 'Fouling models for heat exchangers in dairy processing: A review'. Together they form a unique fingerprint.

Cite this