Peel Test: A Tool to Assess The Stickiness of Honeydew Sugar

Amara, Asma; Dréan, Jean-Yves; Nardin, M.; Frydrych, et R.

doi:10.1108/rjta-11-02-2007-b006

Cited by 2 publications

(5 citation statements)

References 9 publications

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“…1). Amara et al (2007) also found that glucose produced stronger adhesion than sucrose when coated onto cotton fibers. Sucrose is composed of a glucose molecule bonded to a fructose molecule so the adhesion of glucose and sucrose would be expected to be similar.…”

Section: Resultsmentioning

confidence: 87%

“…1). Amara et al. (2007) also found that glucose produced stronger adhesion than sucrose when coated onto cotton fibers.…”

Section: Resultsmentioning

confidence: 92%

“…Instead, the adhesion of the corn syrup was higher than glucose. Amara et al. (2007) found that the adhesion of mixtures of different saccharides could not be predicted from the individual saccharides.…”

Section: Resultsmentioning

confidence: 99%

“…There is little research on the adhesiveness of specific sugars and oils. On cotton fibers, glucose produces stronger adhesion than sucrose (Amara et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

“…There is little research on the adhesiveness of specific sugars and oils. On cotton fibers, glucose produces stronger adhesion than sucrose (Amara et al 2007). Enggalhardjo and Narsimhan (2005) found that tortilla chips sprayed with olive oil have a higher adhesive force holding the seasoning than chips sprayed with soybean oil.…”

Section: Introductionmentioning

confidence: 99%

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Adhesion of Sugar and Oil Solutions

Ren

Barringer

2009

Journal of Food Processing and Preservation

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Salt was applied to surfaces coated with sugars and oils to test their adhesion. There was no difference in adhesion between 70% solutions of sucrose, glucose and fructose. Below 70%, adhesion by glucose was greater than for sucrose. Adhesion increased from propylene glycol with two hydroxyl groups to glycerol with three, but there was no change in adhesion from glycerol to sorbitol, which has six hydroxyl groups. The adhesion of glycerol and sorbitol was not different from sucrose. In corn syrups, adhesion increased with increasing dextrose equivalent. Increasing oil content increased adhesion up to 0.2 mg/cm2, then plateaued. Oils produced a similar adhesion to solutions of 70% sugar. Adhesion varied with the type of oil. Most likely, the differences in adhesion were due to the presence of natural surfactants. When lecithin was added, the adhesion increased significantly. The addition of other surfactants did not significantly increase the adhesion. PRACTICAL APPLICATIONS Sugar and oil are frequently used to adhere powders and small particulates, such as seasonings and spices, to a food surface. The desire for low calorie foods means minimizing the sugar and oil used for adhesion. Glucose was shown to have greater adhesion than sucrose, therefore less of it could be used to achieve the same adhesion. Addition of lecithin to oils increased its adhesion. Certain oils had higher adhesion than others, due to natural surfactants. Most of the fat replacers tested did not show significant adhesion. Using this information, current tack agents could be replaced with other sugars or oils to produce the same adhesion at a lower concentration.

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Section: Resultsmentioning

confidence: 87%

“…1). Amara et al. (2007) also found that glucose produced stronger adhesion than sucrose when coated onto cotton fibers.…”

Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

“…There is little research on the adhesiveness of specific sugars and oils. On cotton fibers, glucose produces stronger adhesion than sucrose (Amara et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Adhesion of Sugar and Oil Solutions

Ren

Barringer

2009

Journal of Food Processing and Preservation

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Honeydew contaminated cotton: a sticky problem needs a solution

Aravind

Balaji

2022

RJTA

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Purpose Bales of cotton run through the gins and textile mill instruments, stick to them and make it cumbersome for the ginning mill workers. This is so because more time and money have to be invested in cleaning these instruments. The stickiness of cotton causes health hazards to the workers, decreases the yarn quality and economic loss to the textile industry. The effect of cotton stickiness on textile ginning, various methods for cotton stickiness detection and the steps for reduction are discussed. Design/methodology/approach The different methods that are available for detecting and measuring cotton stickiness are described. The sugars that cause stickiness are either of plant origin (physiological sugars) or from the feeding insects (entomological origin). The methods for stickiness detection and reduction are discussed under physical, chemical and biological categories. Findings This review suggests possible ways to mitigate cotton stickiness. Originality/value One of the major issues of the textile industry is honeydew-contaminated cotton stickiness. However, there are few papers on detection methods for analyzing honeydew cotton stickiness along with the approaches to reduce stickiness. This paper summarizes different methods along with a study for detection as well as reduction of cotton stickiness.

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Peel Test: A Tool to Assess The Stickiness of Honeydew Sugar

Cited by 2 publications

References 9 publications

Adhesion of Sugar and Oil Solutions

Adhesion of Sugar and Oil Solutions

Honeydew contaminated cotton: a sticky problem needs a solution

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