ABSTRACT
Fouling of devices by foods is a severe problem, in which a
range of components, both organic and mineral are depos-
ited. Fouling deposits from a range of materials, including
tomato juice, grape juice, and milk, have been studied; the
composition of deposits is different from the fluid.[1]
Fouling profiles can be significantly affected by small
changes in fluid composition: for example, the addition
of calcium phosphate to whey protein concentrate changes
the rate, extent, and composition of the deposit.[2] Fouling
deposits form as a result of adhesion of species to the
surface and cohesion between elements of the material.
