Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability

Ashokkumar, Saranya; Adler‐Nissen, Jens; Møller, Per

doi:10.1016/j.apsusc.2012.09.002

Cited by 35 publications

(17 citation statements)

References 28 publications

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“…Differences in wetting have previously been explained by small variations in surface roughness, with some studies of other systems finding that increased roughness improves wetting [44][45][46]. Here, the wetting properties seem not to correlate well with the pore size distribution, or surface roughness, as seen when comparing Figure 13 3, 5 and 6.…”

Section: Characterisation Of Anode Surface and Interfacial Propertiesmentioning

confidence: 60%

Bubble Evolution and Anode Surface Properties in Aluminium Electrolysis

Thorne

Sommerseth

Ratvik

et al. 2015

J. Electrochem. Soc.

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One significant contribution to the anodic potential during aluminium electrolysis is the formation of CO 2 bubbles that screen the anode surface. This effect creates an additional ohmic resistance as well as an increased reaction overpotential, hyperpolarisation, as the effective surface area decreases. This work aims to improve the understanding of how anode properties -including isotropy at the optical domain level, wettability (towards electrolyte), surface roughness and porosity -affect bubble 2 evolution. Pilot anodes, made with single source coke types varying in isotropy, were used to study bubble evolution by electrochemical methods. In order to retain bubbles during experiments, anodes were designed to have only horizontal surface area.Bubble formation and release were monitored at different current densities, and were tracked by measuring the oscillations in anode potential and series resistance. Anodes made from different cokes were found to have different bubble evolution properties, possibly due to variation in the density of nucleation sites at the surface of each anode and varying anode-electrolyte wettability.

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Section: Characterisation Of Anode Surface and Interfacial Propertiesmentioning

confidence: 60%

Bubble Evolution and Anode Surface Properties in Aluminium Electrolysis

Thorne

Sommerseth

Ratvik

et al. 2015

J. Electrochem. Soc.

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“…Baking loss was significantly influenced by starch and sugar addition; it was higher for potato starch compared to lupine flour, slightly higher for glycerine compared to sorbitol syrup (not significant) and for crystal sugar compared to powdered sugar, but differences were very low. Also, other researchers (Ashokkumar & Adler‐Nissen, ; Ashokkumar et al., ) found that sticking of pancakes was influenced by moisture loss of the products. Color was significantly correlated with a lower baking loss (the darker, more red and less yellow the waffles the lower was baking loss), but association was low.…”

Section: Resultsmentioning

confidence: 96%

“…Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature and time, room temperature, and humidity, but also by the batter ingredients like type of flour or starch, sugar, fat, emulsifiers, or leavening agents (Ashokkumar, Adler‐Nissen, & Møller, ; Sadd, Hamlet, & Liang, ; Tiefenbacher & Dobrovics, ). In this study, the influence of the addition of starch from different sources to wheat flour as well as sugar and sugar substitutes were investigated.…”

Section: Introductionmentioning

confidence: 99%

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

Huber

Schoenlechner

2016

Food Science & Nutrition

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Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy‐consuming start‐up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take‐off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take‐off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH‐ and L‐value, negative correlations between pH‐ and a‐value, or density and aw‐value. This resulted in significant correlations with take‐off‐force, which was correlated with L*‐ and b*‐value (negative) and positive to a*‐value. Sticking behavior was strongly associated with b*‐value (positive) and to a*‐value (negative).

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“…This can explain, in part, the increase in roll-off angles and a decrease in receding angles with minimal change to the advancing contact angles. Liquids with higher viscosity have lower wettability, which limits spreading over a surface (Ashokkumar et al 2012). Because of this, viscosity of the liquid plays a large part in the roll-off angles and dynamic contact angles of the liquids.…”

Section: Discussionmentioning

confidence: 99%

“…One application of wettability studies is in advanced coatings for water condensation (Lee et al 2012). Similar to the desert beetles, the ability to condense water droplets from vapor and direct their flow for collection depends on the wettability of the surfaces involved (Ashokkumar et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Surface wettability using contact angle goniometry

Heller¹,

Asenath‐Smith²

2018

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This study measured surface wettability on a variety of coatings at various temperatures to assess the capacity of the coatings to facilitate water condensation for water collection from vapor. Both commercial polymeric coatings and oxide coatings made in house were selected based on their published hydrophobicity, and aluminum and copper coupons were used as substrates. Dynamic contact angle measurements were performed over the temperature range 5°C-50°C with an automated, tilting-stage, contact angle goniometer equipped with a Peltier environmental chamber for temperature control. While the commercial polymeric coatings exhibited consistent (super) hydrophobic wettability across all substrates, the roll-off angles were greater than 20 degrees. The most promising candidate was the wet-oxide coating formed on copper substrates. The high contact angles, low hysteresis, and negligible roll-off angles imply that droplets formed on these surfaces would have very low adhesion and high collection efficiency. DISCLAIMER: The contents of this report are not to be used for advertising, publication, or promotional purposes. Citation of trade names does not constitute an official endorsement or approval of the use of such commercial products. All product names and trademarks cited are the property of their respective owners. The findings of this report are not to be construed as an official Department of the Army position unless so designated by other authorized documents.

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Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability

Cited by 35 publications

References 28 publications

Bubble Evolution and Anode Surface Properties in Aluminium Electrolysis

Bubble Evolution and Anode Surface Properties in Aluminium Electrolysis

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

Surface wettability using contact angle goniometry

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