Food Engineering
Fouling
The deposition of protein, mineral or burnt-on residue on heat exchanger surfaces during processing, adding a thermal resistance and restricting flow.
Real-life application
The reason a milk pasteuriser or evaporator needs regular shutdowns for cleaning — burnt-on protein and mineral deposits reduce heat transfer over time.
Related terms
Overall heat transfer coefficient
Food EngineeringThe combined conductance of all resistances between two fluids — convective films, wall conduction and fouling — used as Q = UAΔTlm.
Pasteurisation
Processing & PreservationA mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.
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