Dairy processing waste (DPW) can cause many environmental problems if not treated well. Various wastewater treatment technologies have been applied to reduce the organics and inorganics in DPW. The overall objective of this research was to develop cost effective anaerobic digestion technology for hydrogen and methane production from DPW. This search included three phases of studies. In phase 1, we investigated continuous fermentations of algae, lawn grass clippings and DPW, commingled and digested in duplicate 60 L and 3,800 L Induced Bed Reactor (IBR) anaerobic digesters at mesophilic conditions in trials that went for about two years. The goal was to commingle municipal waste in such a way that no pH control chemicals would be required. The research also yielded information about solids loading rate (SLR), efficiency of chemical oxygen demand (COD) and solids removal and biogas production. Under the conditions of the study, commingling algae or grass with DPW made it possible to avoid the addition of pH control chemicals. In phase 2, we investigated the effects of pH, temperature, and hydraulic retention time (HRT) and organic loading rate (OLR) on hydrogen production from DPW in semicontinuous 60 L pilot IBR. Results show pH played a key role on hydrogen production and the optimal pH range was 4.8-5.5. Digestion under thermophilic temperatures (60 °C) had advantages of gaining higher hydrogen yield and suppressing the growth of methanogens. The optimal OLR was 32.9 g-COD/l-d at HRT of 3 days. Under optimal conditions, highest hydrogen yield was 160.7 ml/g-COD removed with 44.6% COD removal. In phase 3, a mathematic model was built and implemented in R based on Anaerobic Digestion Model No. 1 (ADM1) for predicting and describing the anaerobic hydrogen production process. The modified ADM1 was then validated by comparing the predictions with observations of anaerobic hydrogen production from dairy processing waste. The model successfully predicted hydrogen production, hydrogen content, methane content, VFA concentration, and digestion system stability. This study provides a useful mathematical model to investigate anaerobic hydrogen production process and stability.

No description available.

High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment from 150--400 MPa with holding times ranging 5--120 min. The kinetic parameters (rate constant, k and decimal reduction time, D) for the microorganisms, alkaline phosphatase, color and viscosity were evaluated, based on first order kinetics and the pressure dependence of kinetic parameters was evaluated using pressure destruction time (PDT) and Arrhenius models. Kinetic data was well described by the first order model (R 2 > 0.90). / The application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes. / Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted. / The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.

Thesis (Ph.D.)--University of Western Sydney, 2007. / A thesis submitted to the University of Western Sydney, College of Health and Science, Centre for Plant and Food Science, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliographical references.

<p>In dairy processing, dairy ingredients need to be thermally treated to ensure product quality and safety for an extended shelf life. During thermal processes, milk protein denatures and interacts with other dairy ingredients to form a layer of deposit on heated surfaces, known as fouling which can deteriorate process efficiency and product safety. Milk is a complex mixture of proteins, fats, carbohydrates, minerals and vitamins. The heat-sensitive B-lactoglobulin (B-lg) is known to be a key component in fouling formation (constituting 50% of type A fouling deposits) during milk pasteurization, as B-lg unfolds when heated and exposes the reactive sulfhydryl groups that can interact with other proteins and ingredients to form deposits. Although casein (80% of milk proteins) is known to interact with denatured B-lg, no fouling studies have been performed with particular focus on the effect of casein on whey protein fouling.</p><p>Carbohydrates are an ingredient widely added in various dairy products as sweetener, stabilizer, texturizer, and fat replacer. Simple sugars have a protective effect on whey protein denaturation, but their effect on dairy fouling is not known. Polysaccharides can interact with milk proteins through electrostatic and hydrophobic interactions, as well as hydrogen bonding. The addition of polysaccharide (carrageenan) has been reported to cause opposite effects on protein deposition, however, no conclusive mechanism has been proposed to elucidate how protein-polysaccharide interaction at pasteurization temperatures affects the fouling behavior of dairy products.</p><p>In this dissertation, different model dairy solutions and real dairy products were used to study the effect of composition, including protein distribution and additions of simple sugars and polysaccharides, on dairy fouling. Fouling deposits were formed and analyzed using a bench-top spinning disc apparatus operating under well-controlled temperatures and shear stresses characterized by computational fluid dynamics simulations. By studying the fouling behavior of camel milk and comparing with bovine milk, milk without B-lg was found to still foul and form deposits containing casein, α-lactalbumin, serum albumin with a reduced thermal resistance due to a more porous structure. Results also showed that the addition of 10 wt% sugar reduced whey protein fouling by more than 30% and affected the structure and adhesion strength of deposits. Furthermore, the presence of carrageenan in dairy solutions can promote the denaturation of B-lg when heated and form a more compact deposit, resulting in more severe fouling. Overall, this dissertation provides a fundamental understanding of the fouling characteristics of complex dairy products. The knowledge gained is expected to help the dairy industry select suitable ingredients to mitigate or prevent the fouling problem.</p>

No description available.

M.S.

Fouling of heat treatment equipment in the dairy processing industry is an expensive and persistent problem. The objective of this work was to develop a better understanding of the mechanisms of dairy fouling in heat exchangers and identify methods to control this build-up. This was part of a larger project investigating the interaction between spore-forming thermophilic bacilli (thermophiles) contamination and fouling deposits on internal surfaces of equipment. Two systems were developed to monitor the onset and build-up of fouling on the internal surfaces of two research heat exchangers. The first used a commercial sensor to measure the local heat flux and the temperature on the hot side of a plate type heat exchanger. The heat transfer coefficient was calculated and normalised with its value at the start of the run to reflect the contribution of fouling deposits to the thermal resistance, thus giving a real-time estimate of the rate of fouling. The second system used an energy balance over a tubular type heat exchanger and measured inlet and outlet temperatures to estimate the overall heat transfer coefficient thus giving a global measurement of fouling over the tubular heat exchanger. In both systems the plot of normalised heat transfer coefficient over time often stayed constant over an induction period, which was followed by a falling period indicative of growth in the fouling layer thickness and/or mass. Each system was validated by comparing the final value of the normalised heat transfer coefficient with direct measurements of fouling made at the end of a run namely: fouling deposit height for the local measurement and fouling deposit mass for the global measurement. The normalised heat transfer coefficient reported by each system correlated well with the corresponding direct measurement of the fouling layer. An important factor identified in this study was the effect of air bubble nucleation on fouling deposits. It was shown that bubbles that formed on the heated surface greatly reduced the length of the induction period to a matter of seconds rather than hours, as found in previous studies of fouling in the absence of surface bubbles. The rate of fouling was also enhanced while the bubbles remained at the surface. The structure of bubble type fouling layers was linked to the behaviour of the bubbles at the heated surface. Visual observations of these bubbles showed evidence of growth, vibration and coalescence during their period of attachment to the heated surface. Deposits from bubble type fouling consisted of all solid components found in the original milk solution, except lactose, in approximately the same ratio. By contrast fouling deposits reported in the literature with systems operating under the traditional protein denaturation mechanism were reported to consist mainly of whey proteins. Bubble induced fouling can be limited in a number of ways, the most effective being to maintain a high operating pressure in the equipment to ensure nucleation does not occur. Experiments conducted in this study showed that a pressure of 130 kPa.g was sufficient to suppress all bubble nucleation at the heated surface at a temperature of 90°C. Another method identified was the use of high linear fluid velocities to entrain any surface bubbles into the processing stream immediately upon nucleation. Linear velocities above 1.0 m/s were shown to achieve this goal in the miniature plate heat exchanger tested. However, this method is only partially successful because the local linear velocity varies with position in heat exchange equipment of complex geometries and can drop below the mainstream average velocity causing surface bubbles to form, especially in recirculation regions behind flow obstacles. A more reliable method, in situations where high operating pressures could not be used, involved conditioning the heated surface with a thin protein layer during the first few minutes of a run. Conditioning the surface resulted in bubble suppression even at high temperatures and low pressures, thus greatly extending the length of the induction period. Trials performed in this study showed that the addition of a proteolytic enzyme produced by psychrotrophic microbes greatly increased fouling. The enzyme destabilised the caseins which could attach directly to the heat exchange surface independently from the bubble fouling mechanism. Thus the quality of the milk is another important factor to consider. However, the addition of enzymes produced by thermophilic bacilli isolated from milk powder plants did not increase fouling. A theory describing the air bubble induced fouling mechanism is presented along with recommendations on how to reduce this fouling contamination in processing equipment.

The food industry could potentially benefit from using pervaporation, a membrane process, to concentrate flavours. This research aimed to investigate its application for concentrating flavours in dairy process streams. Pervaporation experiments were carried out at a range of operating conditions, using hydrophobic membranes. The feed mixtures were either aqueous model solutions of dairy flavour compounds (acids, esters and ketones), complex model mixtures containing flavour compounds plus non-volatile dairy components, or real dairy products. Flavour compound enrichment factors ranged from below one to above 30, with esters and ketones being concentrated more effectively than acids. Thus, the flavours could be partially fractionated based on their chemical structure. The permeation of acids was reduced by approximately 50% when the feed pH was increased to near their p Ka values. For flavour compounds with lower molecular weights than approximately 1 20 g mol- I , permeation was controlled mainly by sorption i n the membrane; for larger compounds it was controlled mainly by diffusion through the membrane. The mass transfer of each flavour compound increased with temperature, following an Arrhenius-like relationship. The activation energy was a function of each compound's heat of sorption, its molecular weight, and the elastic modulus of the membrane. The activation energy was also related to the Arrhenius preexponential factor. Thus, fluxes could be estimated through empirical correlations. The non-volatile feed composition was an important factor influencing the pervaporation performance. Milk protein isolate (4% w/v) or lactose (6% or 1 2% w/v) bound with the flavour compounds in the feed, thus lowering the enrichment of sorption-controlled compounds. Milk fat (up to 38% w/v, in the form of cream ) reduced the enrichment of all the flavour compounds tested. Esters and ketones became unavailable for pervaporation as they partitioned into the fat phase; acids remained mainly in the aqueous phase, but their permeation was reduced because the added cream increased the feed pH. Experiments with real dairy products showed that pervaporation could be used to concentrate diacetylin starter distillate, and to selectively recover short-chain esters from ester cream. Of these two products, starter distillate is the more promising for use as a pervaporation feed stream.

Fouling of heat treatment equipment in the dairy processing industry is an expensive and persistent problem. The objective of this work was to develop a better understanding of the mechanisms of dairy fouling in heat exchangers and identify methods to control this build-up. This was part of a larger project investigating the interaction between spore-forming thermophilic bacilli (thermophiles) contamination and fouling deposits on internal surfaces of equipment. Two systems were developed to monitor the onset and build-up of fouling on the internal surfaces of two research heat exchangers. The first used a commercial sensor to measure the local heat flux and the temperature on the hot side of a plate type heat exchanger. The heat transfer coefficient was calculated and normalised with its value at the start of the run to reflect the contribution of fouling deposits to the thermal resistance, thus giving a real-time estimate of the rate of fouling. The second system used an energy balance over a tubular type heat exchanger and measured inlet and outlet temperatures to estimate the overall heat transfer coefficient thus giving a global measurement of fouling over the tubular heat exchanger. In both systems the plot of normalised heat transfer coefficient over time often stayed constant over an induction period, which was followed by a falling period indicative of growth in the fouling layer thickness and/or mass. Each system was validated by comparing the final value of the normalised heat transfer coefficient with direct measurements of fouling made at the end of a run namely: fouling deposit height for the local measurement and fouling deposit mass for the global measurement. The normalised heat transfer coefficient reported by each system correlated well with the corresponding direct measurement of the fouling layer. An important factor identified in this study was the effect of air bubble nucleation on fouling deposits. It was shown that bubbles that formed on the heated surface greatly reduced the length of the induction period to a matter of seconds rather than hours, as found in previous studies of fouling in the absence of surface bubbles. The rate of fouling was also enhanced while the bubbles remained at the surface. The structure of bubble type fouling layers was linked to the behaviour of the bubbles at the heated surface. Visual observations of these bubbles showed evidence of growth, vibration and coalescence during their period of attachment to the heated surface. Deposits from bubble type fouling consisted of all solid components found in the original milk solution, except lactose, in approximately the same ratio. By contrast fouling deposits reported in the literature with systems operating under the traditional protein denaturation mechanism were reported to consist mainly of whey proteins. Bubble induced fouling can be limited in a number of ways, the most effective being to maintain a high operating pressure in the equipment to ensure nucleation does not occur. Experiments conducted in this study showed that a pressure of 130 kPa.g was sufficient to suppress all bubble nucleation at the heated surface at a temperature of 90°C. Another method identified was the use of high linear fluid velocities to entrain any surface bubbles into the processing stream immediately upon nucleation. Linear velocities above 1.0 m/s were shown to achieve this goal in the miniature plate heat exchanger tested. However, this method is only partially successful because the local linear velocity varies with position in heat exchange equipment of complex geometries and can drop below the mainstream average velocity causing surface bubbles to form, especially in recirculation regions behind flow obstacles. A more reliable method, in situations where high operating pressures could not be used, involved conditioning the heated surface with a thin protein layer during the first few minutes of a run. Conditioning the surface resulted in bubble suppression even at high temperatures and low pressures, thus greatly extending the length of the induction period. Trials performed in this study showed that the addition of a proteolytic enzyme produced by psychrotrophic microbes greatly increased fouling. The enzyme destabilised the caseins which could attach directly to the heat exchange surface independently from the bubble fouling mechanism. Thus the quality of the milk is another important factor to consider. However, the addition of enzymes produced by thermophilic bacilli isolated from milk powder plants did not increase fouling. A theory describing the air bubble induced fouling mechanism is presented along with recommendations on how to reduce this fouling contamination in processing equipment.