Effect of surface treatment on cleaning of a model food soil

Saikhwan, Phanida; Geddert, T.; Augustin, Wolfgang; Scholl, Stephan; Paterson, W. R.; Wilson, D.I.

doi:10.1016/j.surfcoat.2006.01.021

Cited by 44 publications

(16 citation statements)

References 16 publications

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“…When graded Ni-P-PTFE and AMC148-18 coated plates were used there was an increase of 8.57% and 4.57%, respectively, in the energy consumed compared with the SS-316 surface. Studies have shown that the foulants due to skim milk and tomato products are of different types (Fryer and Robbins, 2005;Liu et al, 2006;Saikhwan et al, 2006). Deposits of tomato paste have less adhesive strength than cohesive * Was calculated using the equations for Prandtl # = Cpl/K, Reynolds # = qvD/l, Nusselts # = 1.86 (Re# x Pr# x D/L) 0.33 (l b /l w ) 0.14 for fully developed flow condition.…”

Section: Thermal Energy Savings During Tomato Juice Pasteurizationmentioning

confidence: 99%

Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces

Balasubramanian

Puri

2009

Journal of Food Engineering

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Section: Thermal Energy Savings During Tomato Juice Pasteurizationmentioning

confidence: 99%

Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces

Balasubramanian

Puri

2009

Journal of Food Engineering

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“…Most fouling methods reported in the literature are, however, mainly directed towards applications in closed systems where the fouling occurs in the liquid phase and at temperatures below 100°C (Mauermann et al, 2009). For open systems the baking of tomato paste in an oven at 100°C for 1-1.5 h is a well-documented fouling method (Liu et al, 2006a,b;Saikhwan et al 2006), however, also this method cannot be expected to result in a fouling layer which is comparable in composition and adhesive properties to that obtained by contact frying. In the surface coating industry, where one of the present authors (Ashokkumar) was working, the common practice is also to use a convective oven and produce a fouling layer by baking a standardised pancake batter on the test specimens.…”

Section: Introductionmentioning

confidence: 99%

Evaluating non-stick properties of different surface materials for contact frying

Ashokkumar

Adler‐Nissen

2011

Journal of Food Engineering

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“…The two give similar results (Hooper et al, 2006). Saikhwan et al (2006) and Liu et al (2006a) studied removal using dynamic gauging and micromanipulation probes and found analogies to the Baier curve, in that adhesive failure occurred preferentially over a range of surface energies (22-28 mN/m) where surface binding was least strong.…”

Section: Introductionmentioning

confidence: 99%

Matching the nano- to the meso-scale: Measuring deposit–surface interactions with atomic force microscopy and micromanipulation

Akhtar

Bowen

Asteriadou

et al. 2010

Food and Bioproducts Processing

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Many researchers have studied the effects of changing the surface on fouling and cleaning. In biofouling the 'Baier curve' is a well-known result which relates adhesion to surface energy, and papers on the effect of changing surface energy to food fouling can be found more than 40 years ago. Recently the use of modified surfaces, at least at a research level, has been widespread. Here two different ways of studying surface-deposit interactions have been compared. Atomic force microscopy (AFM) is a method for probing interactions at a molecular level, and can measure (for example) the interaction between substrate and surfaces at a nm-scale. At a μm-mm level, we have developed a micromanipulation tool that can measure the force required to remove the deposit; the measure incorporates both surface and bulk deformation effects. The two methods have been compared by studying a range of model soils: toothpaste, as an example of a soil that can be removed by fluid flow alone, and confectionery soils. Removal has been studied from glass, stainless steel and fluorinated surfaces as examples of the sort of surfaces that can be found in practice. AFM measurements were made by using functionalized tips in force mode. The two types of probe give similar results, although the rheology of the soil affects the measurement from the micromanipulation probe under some circumstances. The data suggests that either method could be used to test candidate surfaces. 2 INTRODUCTIONThe cleaning of process plant is a difficult multiscale problem; metre-scale plant becomes clean as a result of fluid and chemical action on surfaces of individual plant items, acting at the meso-and nano scale. A sketch of the different length scales involved in cleaning process plant is given as Figure 1. To remove deposit from surfaces is difficult both to understand scientifically and to do industrially (Wilson, 2005; Fryer et al., 2006)

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Effect of surface treatment on cleaning of a model food soil

Cited by 44 publications

References 16 publications

Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces

Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces

Evaluating non-stick properties of different surface materials for contact frying

Matching the nano- to the meso-scale: Measuring deposit–surface interactions with atomic force microscopy and micromanipulation

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