Mg++ chemistry and method for fouling inhibition in heat processing of liquid foods and industrial processes
US8143204B2 · kind B2 · utility
2Cited by
19References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 2, 2008 |
| Grant date | Mar 27, 2012 |
| Priority date | — |
| Expiry date | Sep 19, 2028 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11D2111/14
- WIPO fieldSurface technology, coating
- WIPO sectorChemistry
Abstract
The present invention relates to methods for removing or preventing scale formation in a liquid food processing operation. Aqueous antiscalant solutions comprising soluble magnesium salts are used to prevent the precipitation of insoluble calcium salts and/or to increase the solubility of insoluble calcium salts.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.