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

Ávila-Sierra, Alejandro; Zhang, Zhenyu J.; Fryer, P.J.

doi:10.1016/j.jfoodeng.2021.110542

Cited by 14 publications

(5 citation statements)

References 50 publications

(62 reference statements)

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“…Although SS presents a high surface roughness, both advancing and receding CAs on SS are less than those on ABS and melamine, which is likely attributed to the hydrophilic nature of SS, while ABS and melamine are less polar. This supports our observation of artificial saliva CAs on the solid substrates and is consistent with our previous experimental work in which SS samples of different surface finishing were investigated [ 41 ]. It is worth noting that substrates such as SS, ABS and melamine, whether smooth or rough, can present high advancing CA but low receding CA, suggesting that it is possible for those less polar substrates to have an increased interaction with the artificial saliva once the surface is already wet, while it would not have been the case when dry.…”

Section: Resultssupporting

confidence: 93%

Characteristics of respiratory microdroplet nuclei on common substrates

Papadimitriou

Squillace

et al. 2021

Interface Focus.

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To evaluate the role of common substrates in the transmission of respiratory viruses, in particular SARS-CoV-2, uniformly distributed microdroplets (approx. 10 µm diameter) of artificial saliva were generated using an advanced inkjet printing technology to replicate the aerosol droplets and subsequently deposited on five substrates, including glass, polytetrafluoroethylene, stainless steel, acrylonitrile butadiene styrene and melamine. The droplets were found to evaporate within a short timeframe (less than 3 s), which is consistent with previous reports concerning the drying kinetics of picolitre droplets. Using fluorescence microscopy and atomic force microscopy, we found that the surface deposited microdroplet nuclei present two distinctive morphological features as the result of their drying mode, which is controlled by both interfacial energy and surface roughness. Nanomechanical measurements confirm that the nuclei deposited on all substrates possess similar surface adhesion (approx. 20 nN) and Young's modulus (approx. 4 MPa), supporting the proposed core–shell structure of the nuclei. We suggest that appropriate antiviral surface strategies, e.g. functionalization, chemical deposition, could be developed to modulate the evaporation process of microdroplet nuclei and subsequently mitigate the possible surface viability and transmissibility of respiratory virus.

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Section: Resultssupporting

confidence: 93%

Characteristics of respiratory microdroplet nuclei on common substrates

Papadimitriou

Squillace

et al. 2021

Interface Focus.

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“…Fouling is the unwanted deposition of a product on a processing surface, and it results in production inefficiencies such as reduced heat transfer rates and increased pressure drop across heat exchangers. Complex interactions between a product’s physical (i.e., viscosity) and chemical properties (i.e., composition), , processing conditions (i.e., fluid mechanics), , and the processing surface (i.e., roughness, surface energetics) , significantly influence how a product fouls, as well as how it cleans. Cleaning, often in the form of clean-in-place (CIP) practices, is required to restore hygiene after fouling.…”

Section: Introductionmentioning

confidence: 99%

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation

et al. 2022

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Fouling at interfaces deteriorates the efficiency and hygiene of processes within numerous industrial sectors, including the oil and gas, biomedical device, and food industries. In the food industry, the fouling of a complex food matrix to a heated stainless steel surface reduces production efficiency by increasing heating resistance, pumping requirements, and the frequency of cleaning operations. In this work, quartz crystal microbalance with dissipation (QCM-D) was used to study the interface formed by the fouling of milk on a stainless steel surface at different flow rates and protein concentrations at high temperatures (135 °C). Subsequently, the QCM-D response was recorded during the cleaning of the foulant. Two phases of fouling were identified. During phase-1, the fouling rate was dependent on the flow rate, while the fouling rate during phase-2 was dependent on the flow rate and protein concentration. During cleaning, foulants deposited at the higher flow rate swelled more than those deposited at the lower flow rate. The composition of the fouling deposits consisted of both protein and mineral species. Two crystalline phases of calcium phosphate, β-tricalcium phosphate and hydroxyapatite, were identified at both flow rates. Stratification in topography was observed across the surface of the QCM-D sensor with a brittle and cracked structure for deposits formed at 0.2 mL/min and a smooth and close-packed structure for deposits formed at 0.1 mL/min. These stratifications in the composition and topography were correlated to differences in the reaction time and flow dynamics at different flow rates. This high-temperature application of QCM-D to complex food systems illuminates the initial interaction between proteins and minerals and a stainless steel surface, which might otherwise be undetectable in low-temperature applications of QCM-D or at larger bench and industrial scales. The methods and results presented here have implications for optimizing processing scenarios that limit fouling formation while also enhancing removal during cleaning.

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“…In addition, the roughness features of these coatings should align with the regulations and standards related to surface finishing for food applications. For example, there is a general consensus that surfaces in contact with food should meet specific surface roughness criteria, such as Ra ≤ 0.8 µm, to ensure hygienic equipment design [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

“…the regulations and standards related to surface finishing for food applications. For example, there is a general consensus that surfaces in contact with food should meet specific surface roughness criteria, such as Ra ≤ 0.8 µm, to ensure hygienic equipment design [41]. For the chemical modification of the LDPE film, a fluorine-ended silane compound was selected owing to its high reactivity with nano-silica particles [42].…”

Section: Characterization Of Srs-embedded Ldpe Filmsmentioning

confidence: 99%

Durable Surface Modification of Low-Density Polyethylene/Nano-Silica Composite Films with Bacterial Antifouling and Liquid-Repelling Properties for Food Hygiene and Safety

Song,

Bae,

2024

Polymers

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The growing prevalence of antimicrobial resistance in bacterial strains has increased the demand for preventing biological deterioration on the surfaces of films used in applications involving food contact materials (FCMs). Herein, we prepared superhydrophobic film surfaces using a casting process that involved the combination of low-density polyethylene (LDPE) with solutions containing surface energy-reducing silica (SRS). The bacterial antifouling properties of the modified film surfaces were evaluated using Escherichia coli O157:H7 and Staphylococcus epidermidis via the dip-inoculation technique. The reduction in bacterial populations on the LDPE film embedded with SRS was confirmed to be more than 2 log-units, which equates to over 99%, when compared to the bare LDPE film. Additionally, the modified film demonstrated liquid-repelling properties against food-related contaminants, such as blood, beverages, and sauces. Moreover, the modified film demonstrated enhanced durability and robustness compared to one of the prevalent industry methods, dip-coating. We anticipate that the developed LDPE/nano-silica composite film represents a promising advancement in the multidisciplinary aspects of food hygiene and safety within the food industry, particularly concerning FCMs.

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

Cited by 14 publications

References 50 publications

Characteristics of respiratory microdroplet nuclei on common substrates

Characteristics of respiratory microdroplet nuclei on common substrates

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation

Durable Surface Modification of Low-Density Polyethylene/Nano-Silica Composite Films with Bacterial Antifouling and Liquid-Repelling Properties for Food Hygiene and Safety

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