Details

Autor(en) / Beteiligte

• Michalski, M.C
• Desobry, S
• Hardy, J

Titel

Adhesion of Edible Oils and Food Emulsions to Rough Surfaces

Ist Teil von

• Food science & technology, 1998-08, Vol.31 (5), p.495-502

Ort / Verlag

Oxford: Elsevier Ltd

Erscheinungsjahr

1998

Quelle

Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)

Beschreibungen/Notizen

• In the food industry, the adhesion of fluid products to contact surfaces is a major problem as it results in increased cleaning costs, sanitary problems and food product loss. In this study, the influence of glass surface roughness (Ra ≥ 0.2 μm) on the adhesion of edible oils and concentrated oil-in-water emulsions (salad dressing type) was investigated. Glass plates were homogeneously abraded, using carbo silicate (SiC) powders. Adhesion was measured as the residual fluid food mass on the solid after drainage flow. Food emulsion critical stress (apparent yield stress) was found to be a driving parameter in fluid adhesion on rough surfaces. For oils and emulsions with a low critical stress, adhesion depended mainly on the presence of roughness. For these products, the food contact-surface should thus be smooth to reduce adhesion, as a simple decrease of average rugosity would be ineffective. However, the adhesion of higher critical stress food emulsions was also correlated to surface average rugosity. This reduces slippage, indicating that in this case the roughness of worn surfaces should be controlled to improve cleaning, and reduce contamination.