A critical review on surface modifications mitigating dairy fouling

Abstract

Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfer mechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used to modify stainless steel surface. Finally, methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.

New, 3d Binder-Jetted Carbons with Minimal Periodic Surface Structures

“…It is indeed well known (for examples and details, see for instance Ref. [37] and refs. therein) that a very rough surface can, at constant composition, become hydrophobic by lotus effect or by rose effect.…”

Engineered Sustainable Omniphobic Coatings to Control Liquid Spreading on Food-Contact Materials

“…Many such surfaces used in food-processing facilities, such as conveyor belts, transportation and/or storage vessels, rollers, and metal benches, may not be properly cleaned and sanitized, causing the transmission of unwanted microorganisms to the food products. 71,180,181 The adhesion of sticky food debris to these surfaces can encourage the attachment and colonization of bacteria. 34,182 Once bacteria establish biofilms, given their strong recalcitrance, they become notoriously difficult to remove.…”

“… A key reason that fuels the widespread occurrence of food-borne outbreaks is the poor sanitation and hygiene of food-contact surfaces. Many such surfaces used in food-processing facilities, such as conveyor belts, transportation and/or storage vessels, rollers, and metal benches, may not be properly cleaned and sanitized, causing the transmission of unwanted microorganisms to the food products. ,, The adhesion of sticky food debris to these surfaces can encourage the attachment and colonization of bacteria. , Once bacteria establish biofilms, given their strong recalcitrance, they become notoriously difficult to remove. Thus, they may persist on food-processing machinery for months despite the frequent use of sanitation .…”

Combining Topography and Chemistry to Produce Antibiofouling Surfaces: A Review

“…Surface fouling is defeating man-made devices in various fields. Water treatment, the marine , and food industries as well as the medical field − are seeking surfaces that will prevent undesired fouling. This spontaneous deposition of molecules, macromolecules, and micro-organisms on an engineered surface upon contact with a liquid medium leads to the formation of biofilms that strongly impede performance and functionality.…”

“…They were classified in Table S1 of the Supporting Information, according to the type of surface modification approach detailed in Figure ( active molecule surface loading , surface chemistry, surface topography, responsive surface , and combined topography and chemistry) . Less than ten mention combined topography and chemistry approaches, and never as the core topic of the review. ,− To our knowledge, none of them specifically focused only on this approach. This paper aims to fill this gap and provide these works with their own specific review.…”