Experimental measurements and simulation of the fouling phenomena of natural proteins (2019)
- Authors:
- USP affiliated authors: GUIMARÃES, DANIELA HELENA PELEGRINE - EEL ; CASTILLO, PEDRO FELIPE ARCE - EEL
- Unidade: EEL
- DOI: 10.1016/j.ijheatmasstransfer.2018.10.057
- Subjects: SOLUBILIDADE; REDES NEURAIS
- Keywords: Solubility; Natural proteins; Artificial neural networks; Descriptor molecular; Fouling
- Agências de fomento:
- Language: Inglês
- Abstract: Fouling, a mass transfer phenomenon that depends on the solubility of the proteins, in food industry is a severe problem causing loss of efficiency of heat exchangers. In this work, ovalbumin and β-lactoglobulin fouling was studied through of protein solubility curves. Mathematical simulation using artificial neural networks with several configurations containing independent variables (velocity, convection heat and mass transfer coefficients, temperature, potential of Hydrogen and molecular descriptors) and dependent variables (percentage of fouling removed and the reduction of free flow area) was made. Results showed that the thickness of the fouled deposit is inversely and directly proportional to the Reynolds number and the inlet temperature, respectively. For transient and turbulent flows, egg white fouls faster than milk. The fouling was greater at pH 5.0, for β-lactoglobulin. Results obtained by the artificial neural networks were successful performance for simulating the fouling phenomenon for both natural proteins for the architecture 5-20-2, where the input layer has 5 neurons, the hidden layer has 20 neurons and the output layer has 2 neurons.
- Imprenta:
- Source:
- Título: International journal of heat and mass transfer
- ISSN: 0017-9310
- Volume/Número/Paginação/Ano: v.129, p.1075-1085, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
GOMES, Maria Thereza de Moraes Santos e GUIMARÃES, Daniela Helena Pelegrine e CASTILLO, Pedro Felipe Arce. Experimental measurements and simulation of the fouling phenomena of natural proteins. International journal of heat and mass transfer, v. 129, p. 1075-1085, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijheatmasstransfer.2018.10.057. Acesso em: 14 fev. 2026. -
APA
Gomes, M. T. de M. S., Guimarães, D. H. P., & Castillo, P. F. A. (2019). Experimental measurements and simulation of the fouling phenomena of natural proteins. International journal of heat and mass transfer, 129, 1075-1085. doi:10.1016/j.ijheatmasstransfer.2018.10.057 -
NLM
Gomes MT de MS, Guimarães DHP, Castillo PFA. Experimental measurements and simulation of the fouling phenomena of natural proteins [Internet]. International journal of heat and mass transfer. 2019 ;129 1075-1085.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2018.10.057 -
Vancouver
Gomes MT de MS, Guimarães DHP, Castillo PFA. Experimental measurements and simulation of the fouling phenomena of natural proteins [Internet]. International journal of heat and mass transfer. 2019 ;129 1075-1085.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.ijheatmasstransfer.2018.10.057 - Physical, Chemical and Rheological Properties of Blueberry Jam
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Informações sobre o DOI: 10.1016/j.ijheatmasstransfer.2018.10.057 (Fonte: oaDOI API)
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