Adhesion – where cleaning starts

Bobe, Ulrich; Hofmann, Jürgen; Sommer, Karl; Beck, Uwe; Reiners, G.

doi:10.1016/j.tifs.2006.10.019

Cited by 18 publications

(8 citation statements)

References 2 publications

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“…Aktar et al (2010) used an AFM cantilever to measure the adhesion force 1 associated with removal of caramel particles from stainless steel and recorded values in the range of 0.1-0.3 N m -1 . Bobe et al (2007) reported similar values, of 0.21 -1.3 N m -1 , for removal of yeast particles from stainless steel surfaces. These forces depended on particle size and the distance of the tip from the soil.…”

Section: Soil Adhesion Forcesmentioning

confidence: 59%

“…This is consistent with Figure 7 (pH 10 and 20 °C). Detry (2007Detry ( , 2009 and Bobe (2007) demonstrated a beneficial impact of LAS-type surfactant in similar conditions on unburnt soils. This finding could be explained by the LAS acting via an erosive/emulsification cleaning mechanism.…”

Section: Effect Of Surfactantmentioning

confidence: 94%

“…Hauser (2008) reported a decrease in adhesive strength between soil and substrate with increasing roughness but also a decrease in cleaning efficiency in immersed systems. Bobe et al (2007) pointed out that measures of roughness such as Rq provide no information about the 'structure' of the roughness elements, e.g. spherical vs cylindrical vs conical, which play an important role in adhesion.…”

Section: Soil Adhesion Forcesmentioning

confidence: 99%

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Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates

Cuckston¹,

Alam

Goodwin

et al. 2019

Journal of Food Engineering

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The role of detergent formulation on the cleaning of a complex carbohydrate-fat food soil from stainless steel surfaces was studied using a modified version of the millimanipulation device described by Ali et al. (2015b) which allowed the force required to scrape the soil from the surface to be measured as the soil is immersed, in situ and in real time. This allowed the influence of temperature, solution chemistry and time on the mechanical forces (rheology) and removal behaviour of the soil to be studied-in effect quantifying the relationships in Sinner's cleaning circle. The soil simulated a burnt-on baked-on deposit and featured regular cracking in the 300 m thick layer. The removal force decreased noticeably on hydration: the cleaning mechanism was then determined by the agents present. At 20C, below the temperature at which the fat phase was mobile, removal was characterised by cohesive failure except in the presence of the cationic surfactant CTAB, which promoted adhesive failure and fast decay in removal force. At 50C, when the fat was mobile, a transition between cohesive and adhesive failure was observed at pH 7 which was inhibited at higher pH. Adhesive failure and fast decay in removal force was observed at higher pH and 50C in the presence of the anionic and non-ionic surfactants, SDBS and TX-100, respectively.

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Section: Soil Adhesion Forcesmentioning

confidence: 59%

Section: Effect Of Surfactantmentioning

confidence: 94%

Section: Soil Adhesion Forcesmentioning

confidence: 99%

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Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates

Cuckston¹,

Alam

Goodwin

et al. 2019

Journal of Food Engineering

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“…For example large deposits (cm length scale) will primarily undergo cohesive removal initially where small deposits (nm length scale) require primarily adhesive forces. In the nano length scale, during cleaning, the removal of deposits can be considered entirely adhesive (Bobe et al, 2007;Okorn-schmidt et al, 2014). The research performed here focuses on the application of instrumentation developed for nano technology to investigate what is happening on a molecular level towards the completion of a cleaning process.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Identification of residual nano-scale foulant material on stainless steel using atomic force microscopy after clean in place

Phinney

Goode

Fryer

et al. 2017

Journal of Food Engineering

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During clean-in-place (CIP), solutions are pumped through process equipment to remove soils having adverse effects on production. In order to validate reductions in CIP inputs, foulants need to be detectable and quantifiable on smaller scales than current industrial practices. In this study, fluorescent microscopy was used for quantifying macroscopic cleanliness of a soiled stainless steel coupon after CIP. An asymptotic model was used to describe the removal of soil as a function of the coupon exposure time and cleaning solution temperature. From these models, cleaning parameters were determined and used to generate coupons predicted to be 99.0 and 99.9% clean. This cleanliness was verified using atomic force microscopy (AFM). AFM identified foulant on the order of 5 μm 2 on a 1.0 x 10 4 μm 2 area. AFM showed cleanliness ranging from 99.41 to 99.94 %. Differences between predicted and actual cleanliness suggest a change in cleaning mechanism at different scales.

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“…This observation is supported by thermodynamic considerations. Self-cleaning effects like the lotus-effect which are based on nanostructuring always need a three-phase system (solid, liquid, vapour) with a vapour phase between liquid and solid as a prerequisite for their functionality [2,[47][48][49]. This condition is given for small liquid drops, but not for a food product inside a filled package.…”

Section: Self-cleaning Surfacesmentioning

confidence: 99%

The Emptying Behaviour of Highly Viscous Liquids. Part II: Development of Test Methods and Evaluation of Untreated and Coated Films

Loibl

Schmidt

Auer-Seidl

et al. 2012

Journal of Adhesion Science and Technology

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Liquid food products stick to solid surfaces. This problem occurs in all supply chain steps from production to recycling. Although the basic problem has been known for a long time, the parameters influencing the interfacial adhesion have not been clarified yet. Here, two methods (product depletion test and tack test) to evaluate the adhesion of highly viscous liquids to solid surfaces have been developed. The product depletion test allows the assessment of the residue amounts and covered surface areas during the gravity-driven flow on an inclined plane. The tack test is conducted by filling the gap between two parallelly mounted, horizontally oriented plates with a liquid product and measuring the normal force while separating the plates by pulling off the upper plate under defined conditions. The influence of the experimental parameters on the maximum normal force (F max ) could be shown. While the correlation between the pull off velocity of the upper plate and F max follows a power law, the dependency between the gap size and F max follows an exponential function. Although no significant correlation between F max or the work of adhesion (W a ) and the solid's properties could be identified, a correlation between F max and W a was observed. As shown by product depletion with ketchup, although the surface coverage is only slightly influenced by the packaging material, the opposite is the case for the covered surface area which, therefore, determines the residue amounts. For some coated samples a large residue reduction was observed.

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Adhesion – where cleaning starts

Cited by 18 publications

References 2 publications

Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates

Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates

Identification of residual nano-scale foulant material on stainless steel using atomic force microscopy after clean in place

The Emptying Behaviour of Highly Viscous Liquids. Part II: Development of Test Methods and Evaluation of Untreated and Coated Films

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