Understanding and Reducing Fouling in Whey Evaporators

Optimization of evaporators with respect to fouling will lead to an increase in runtime and production capacity. Unfortunately optimization processes are often trial-and-error based because the exact mechanism and rate of fouling are not known. This makes the optimization process inefficient and results are often sub-optimal. In order to improve the optimization process a predictive model was developed that describes mineral fouling in whey evaporators. This model describes the fouling process as a three stage event: formation of calcium containing particles, transport of the particles to the evaporator wall and adherence of the particles to the wall.