Quantification of the cleaning of egg albumin deposits using micromanipulation and direct observation techniques

Study on the dissolution of heat-induced ovalbumin gel in alkaline solutions relevant to the removal of fouling deposits

“…The mechanisms suggested for HIWPCG may not be totally applicable here. The results from the current study on the time to dissolve 90% of a gel sample as influenced by NaOH concentration appear to correspond well with the trend of HIOVAG layer strength detaching from a metal surface, as measured using a force micro-manipulation technique (Liu et al, 2007). Thereby, both the current study and that by Liu et al (2007) suggest that the optimum alkali concentration observed in HIWPCG (Xin et al, 2002b;Mercadé-Prieto and Chen, 2006a) does not exist for HIOVAG.…”

“…In the previous studies carried out by Liu et al (2006Liu et al ( , 2007 using micromanipulation and direct observation techniques to measure the adhesive and cohesive force of heat-induced gels, they found that HIOVAG had a lower adhesive than cohesive strength, while whey protein deposits had a lower cohesive than adhesive strength. In addition, for HIO-VAG, the apparent adhesive strength of HIOVAG was a function of heating temperature, OVA concentration, NaOH concentration and exposure time in NaOH solution.…”

Alkaline Cleaning-in-Place of Pink Guava Puree Fouling Deposit Using Lab-scale Cleaning Test Rig

“…The findings from Liu et al (2007) support this current work where the cleaning time decreased as the NaOH concentration increased. Unclean situation ( Fig.…”

“…According to Liu et al (2007) the adhesiveness strength of egg albumin deposit decreased as the NaOH concentration increased from 0% to 2%. The findings from Liu et al (2007) support this current work where the cleaning time decreased as the NaOH concentration increased.…”

Effects of Ionic Substances on the Adsorption of Egg White Proteins to a Stainless Steel Surface

“…15) Although an attempt to measure the adhesive force between an SS surface and OVA deposited by heating has been reported, 16) no literature could be found on the adsorption of OVM to a solid surface. Moreover, information on the adsorption of egg white proteins to an SS surface is scarce, although SS is one of the most common materials used for food processing equipment.…”