Elucidating the cleaning of complex food soil layers by in-situ measurements
The mechanisms involved in cleaning a heterogeneous, multicomponent baked food soil off stainless steel surfaces in aqueous solutions were investigated using novel tools to quantify changes in the soil in situ and in real time: fluid dynamic gauging (thickness, voidage); millimanipulation (adhesive...
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| Main Authors: | , , , , |
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| 格式: | Article |
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Elsevier
2022
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/101231/ https://www.sciencedirect.com/science/article/pii/S0960308521001899 |
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| 总结: | The mechanisms involved in cleaning a heterogeneous, multicomponent baked food soil off stainless steel surfaces in aqueous solutions were investigated using novel tools to quantify changes in the soil in situ and in real time: fluid dynamic gauging (thickness, voidage); millimanipulation (adhesive strength, removal force); TOC assays (soil leaching); and droplet image analysis (fat and oil release). Swelling of the soil was accompanied by a reduction in soil strength and preceded the release of oil droplets: the latter did not affect removal forces. The effect of pH, temperature, and surfactants (CTAB, SDBS and TX-100) was investigated and quantified using simple zeroth and first order kinetic models. Whilst increasing temperature from 20 °C to 50 °C enhanced swelling and reduced adhesion forces, the impact of pH and surfactant varied and simple rules to predict cleaning of this complex food soil could not be extracted. |
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