Effect of surface characteristics on cleaning performance for CIP system in food processing

Effect of surface roughness and temperature on stainless steel - Whey protein interfacial interactions under pasteurisation conditions

“…The wettability of a solid substrate is determined by the balance between cohesive forces (Work of cohesion: Wc) and adhesive forces of the liquid on a solid surface (Work of adhesion: Wa) (Choi et al, 2002): if Wa > Wc, the liquid spreads over the surface, and vice versa. However, surface wettability can be altered by surface characteristics such as topography (Avila-Sierra et al, 2019;Zhang et al, 2015) and temperature gradients (Karapetsas et al, 2017). Kubiak et al (2011) investigated a broad spectrum of surfaces, including metallic, ceramic and polymeric ones, reporting that there was a minimum contact angle below Ra < 1 μm associated with the droplet spreading along the polishing grooves.…”

Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

“…Among these foods, gummies and dark chocolate have almost nonpolar surfaces (low SFE), whereas caramel has a high surface polarity (high SFE). The equipment involved in food processing is almost entirely made of stainless steel (Avila-Sierra et al, 2019). Conveyor belts for confections are usually made of flexible materials such as thermoplastic polyurethane, polyolefins, polyesters, and silicone (Laukemper et al, 2021).…”

“…As mentioned earlier, surfaces with microgrooves have greater surface area for liquids to penetrate and may also cause mechanical interlocking. Increasing the surface roughness of 316 L stainless steel from 0.0045 (mirror grade) to 0.8250 µm (brushed), within the hygienic surface limit (0.8 µm), caused about a 2.5% increase in surface energy (Avila-Sierra et al, 2019). Higher surface energy favors wetting with thin sugar solutions, especially at high temperatures, which causes cohesive failure, leaving an increased amount of the solution on the equipment walls and adding to waste of ingredient and cleaning cost (Michalski et al, 1999).…”

Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion

“…The analyzed bakery surfaces differ greatly in the total surface free energy; the values for the examined materials are ranged between 5.5 ± 0.81 and 42.7 ± 0.88 mN/m. Values of the surface free energy of similar food contact materials of other scientific studies are in a related range (Bhandari & Howes, 2005;Lewin et al, 2005;Güleç et al, 2006;Keijbets et al, 2009;Hejda et al, 2010;Williams & O'Bryon, 2013;Mousavi et al, 2013;Ghorbel & Launay, 2014;Magens et al, 2017;Avila-Sierra et al, 2019). Common materials for process equipment in the production of food and transportation are stainless steel or plastic-coated conveyor belts, which have high surface energy values.…”

“…Theoretically, with knowledge of the respective surface energy of both contact partners, quantitative conclusions can be drawn about the resulting adhesion energy. Considering a large number of studies in adhesive technology, several studies from the food sector show a high influence of the SFE of food processing surfaces on the adhesion of the contacting food material (Avila-Sierra et al, 2019;Bhandari & Howes, 2005;Detry et al, 2010;Ghorbel & Launay, 2014;Keijbets et al, 2009;Wagoner & Foegeding, 2018). The studies generally state that the adhesion strength depends on the extent to which wetting is accomplished between the adherend and the adhesive.…”