ABSTRACT Due to external thermal and mechanical stress on proteinaceous fouling layer, a progressive material change, the so-called aging, occurs, which influences both the thermal and mechanical properties. This paper presents a systematic classification of morphological, thermal, and mechanical aging phenomena. The thermal aging of proteinaceous deposits is discussed based on the thermal characterization of fouling experiments. Therefore, differently aged food-based fouling layers from whey protein concentrate solutions are generated in a heated, laminar-operating flow channel. Both, a time dependency and a temperature dependency of the aging process become apparent. The impact of morphological aging and possible temperature-dependent reactions is discussed.
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