Development of a ‘millimanipulation’ device to study the removal of soft solid fouling layers from solid substrates and its application to cooked lard deposits

Ali, Akin; de’Ath, Dominic; Gibson, D. W.; Parkin, Jennifer; Alam, Zayeed; Ward, Glenn; Wilson, D.I.

doi:10.1016/j.fbp.2014.09.001

Cited by 20 publications

(8 citation statements)

References 18 publications

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“…For LAS, small blisters were observed at the edge of the baked deposit after 1 h 50 min, and adhesive 'lift-off' occurred at the centre of the disc after 2 h 5 min (data not shown), thus confirming that the additional 30 min baking time created layers which were more difficult to remove. This is in agreement with the study by Ali et al [26], which found that longer baking times led to tougher layers.…”

Section: Glass Substratessupporting

confidence: 94%

Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers

Ali

Alam

Ward

et al. 2015

J Surfact & Detergents

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Extended or repeated heating of food fats promotes polymerisation reactions that produce difficult-to-remove soil layers. Cleaning of these baked-on/burnt-on fat deposits was investigated using model layers generated by baking lard on 316 stainless steel discs. Rigorous characterisation of the layer material was difficult, as it was insoluble in most solvents. Cleaning was studied using the scanning fluid dynamic gauging technique developed by Gordon et al. (Meas Sci Technol 21:85–103, 2010), which provides non-contact in situ measurement of layer thickness at several sites on a sample in real time. Tests at 50 C with alkali (sodium hydroxide, pH 10.4–11) and three surfactant solutions indicated two removal mechanisms, related to the (1) roll-up and (2) dispersion mechanisms reported for oily oils, namely (1) penetration of solvent at the soil–liquid interface, resulting in detachment of the soil layer as a coherent film, observed with linear alkylbenzene sulfonic acid (LAS) and Triton X-100 and aqueous sodium hydroxide at pH 10.4–11; and (2) the breakdown promoted by the agent penetrating through the layer, observed with cetyl trimethyl ammonium bromide (CTAB), in which CTAB antagonised the cleaning action of LAS.

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Section: Glass Substratessupporting

confidence: 94%

Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers

Ali

Alam

Ward

et al. 2015

J Surfact & Detergents

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“…Experimental techniques have been developed to study the adhesion or removal behaviour of complex soils on process surfaces. These can be categorised as applying a controlled or measured strain, or controlled stress, to the soil layer (Ali et al, 2015). Hydrodynamic approaches employ controlled (or estimated) shear stress conditions and monitor the response.…”

Section: Measurement Methods and Experimental Studiesmentioning

confidence: 99%

“…This allows the forces to be measured and their variation with height to be quantified. Ali et al (2015) developed a variant of this method which they called 'millimanipulation' to study viscoplastic layers at larger length scales. Ashokkumar and Adler-Nissen (2011) reported a similar scraping device to investigate the adhesion of foodstuffs (pancake, turkey meat, carrots and sweet potato) fried on different surfaces.…”

Section: Measurement Methods and Experimental Studiesmentioning

confidence: 99%

“…The millimanipulation tool shown in Figure 3 offered superior and more flexible performance than the device reported by Ali et al (2015). The sample is moved (the probe (1) is effectively static) and the force is measured by the transducer (2; 0 − 10 N or 0 − 20 N HBM S2M).…”

Section: Millimanipulation Devicementioning

confidence: 99%

“…   , giving from Equations (2) and (5) an oil contact angle in water less than 90°, indicating the that oil will prefer to spread on the substrate. The baking time is too short for the oil to react to give a cohesive material (8 minutes at 180 C is not sufficient time to cause polymerisation of the oil: Ali et al (2015) baked their lard layers for several hours), whereas the starch and proteins in the matrix undergo various transformations in this time. The oil thus tends to shear rather than rupture during testing, requiring a smaller shear force.…”

Section: Supplementary Materialsmentioning

confidence: 99%

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Adhesion and cleaning of foods with complex structure: Effect of oil content and fluoropolymer coating characteristics on the detachment of cake from baking surfaces

Magens

Liu

Hofmans³

et al. 2017

Journal of Food Engineering

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The effect of surface coating on the detachment of a complex microstructured food material, was investigated using an improved version of the millimanipulation device described by Ali et al. (2015 Food & Bioproducts Processing, Vol. 93, 256-268). The test material was baked sponge cake batter, which contains approximately 27 vol% bubbles in a 'continuous' phase of emulsified oil in a flour/syrup suspension. Detachment in the dry state was studied for aluminium, 304 stainless steel and seven different fluoropolymer coatings. The surfaces differed in surface energy and roughness. The shear force required to detach baked cake, the work done, and the mass of residue remaining on the surface were measured. Virtually all samples detached by cohesive or mixed failure, where adhesion to the surface was stronger than or comparable with cohesive interactions within the cake. The shear force was almost independent of surface composition, energy and roughness, but strongly related to the oil content of the cake. The mass of residue was found to be linearly dependent on the calculated work of adhesion of oil to the surface in an aqueous environment. The quantitative findings are consistent with confocal microscopy images of uncooked batter contacting polar and non-polar surfaces which show very different oil spreading behaviour at the batter-substrate interface. The ability of oil to replace water from a surface is shown to be a key factor determining adhesion of these materials.

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Influence of rheological properties and pull-off forces of native and modified starches on cleaning in plane channel flow

et al. 2023

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Consumer safety and product quality are of high priority in the food industry. Strongly adhering deposits are formed in processing equipment such as plate heat exchangers, which demand large quantities of water, chemicals, energy and time for cleaning. This study presents an approach to characterize soil properties and to link them to the cleaning behavior to generate a basis for soil-specific cleaning. Six starch soils were rheologically analyzed during swelling, pull-off forces were measured with a micromanipulation device, and swelling progression was determined with a camera. Cleaning experiments were conducted in a plane channel setup. A reptation time without cleaning and a subsequent constant cleaning rate defined the cleaning behavior. The observed cleaning mechanisms were considered as well. Multivariate statistics revealed significant interrelationships between soil properties and cleaning behavior. The complex reasons for the overall cleaning behavior remain unknown, but certain aspects could be explained by the measured soil properties.

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Development of a ‘millimanipulation’ device to study the removal of soft solid fouling layers from solid substrates and its application to cooked lard deposits

Cited by 20 publications

References 18 publications

Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers

Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers

Adhesion and cleaning of foods with complex structure: Effect of oil content and fluoropolymer coating characteristics on the detachment of cake from baking surfaces

Influence of rheological properties and pull-off forces of native and modified starches on cleaning in plane channel flow

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