Hygiene and Cleanability: A Focus on Surfaces

Detry, Jean; Sindic, Marianne; Deroanne, Claude

doi:10.1080/10408390802565913

Cited by 27 publications

(14 citation statements)

References 168 publications

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“…The correlation coefficients for mres for all oil contents studied show a very weak, negative correlation with Sa and Sq, indicating that there is little direct influence of surface roughness on the amount of residual layer. Similar findings were reported for bacterial adhesion on stainless steels by Detry et al, (2010). An estimate of roughness-related coverage can be obtained by assuming that the support ring slides across the top of the highest asperities.…”

Section: Supplementary Materialssupporting

confidence: 79%

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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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Section: Supplementary Materialssupporting

confidence: 79%

“…Adhesion can often be managed by controlling the surface morphology and composition (Detry et al, 2010). Coatings and surface modifications can mitigate the initiation and build-up of deposits and/or promote the release of soil under certain conditions, facilitating cleaning (Mérian and Goddard, 2012).…”

Section: Introductionmentioning

confidence: 99%

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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“…Should one of the modified surface methods prove economic, then the problem will be greatly reduced. Understanding the cleanability of surfaces requires combining understanding of surface chemistry and engineering, the deposit and the cleaning fluid (for a recent review of cleanability, see Detry and others ). Further research discussed here considers the findings of studies relevant to optimizing cleaning.…”

Section: Cleaningmentioning

confidence: 99%

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Goode

Asteriadou

Robbins

et al. 2013

Comp Rev Food Sci Food Safe

122

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Fouling of food process plant surfaces and the subsequent cleaning needed is a significant industrial problem, and as the cost of water and chemical disposal increases, the problem is becoming more significant. Current literature on water-based cleaning is reviewed here according to the classification of 3 types of cleaning problems. By doing this, it is hoped that new knowledge can be highlighted applicable to improving industrial cleaning. (i) For type 1 deposits (that can be cleaned with water alone)-Cleaning time appears related to Reynolds number and surface shear stress. An increase in Reynolds number seems to decrease cleaning time. Cleaning temperatures greater than 50• C do not appear beneficial.(ii) For type 2 deposits (biofilms)-Removal behavior of biofilms seems to be dependent on the microbial aging time on the surface. Keeping a material hydrated on a surface enables easier removal of it with water. a. Water rinsing: Temperature and wall shear stress have varied effects on removal. b. Chemical rinsing: Flow and temperature were seen to have the biggest effect at the start of cleaning, but contact time was more important as cleaning progressed at a given sodium hydroxide solution flow and temperature. (iii) For type 3 deposits (that require a cleaning chemical)-For specifically, protein-based systems excessive chemical forms a deposit difficult to remove. Increasing wall shear stress and temperature was most beneficial to cleaning rather than concentration. The action of temperature can reduce the use of a chemical for type 2 and type 3 soils. The findings suggest that the right combination of flow characteristics at a given temperature and concentration is crucial to achieving fast cleaning in all cases. There are a number of cleaning monitoring methods at various stages of commercialization that may be capable of monitoring bulk cleaning and cleaning at the surface. To optimize cleaning will require integration of measurement methods into the cleaning process.

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“…Many authors studied the influence of the surface type on soil contamination and cleanability (Santos et al 2003;Rosmaninho et al 2007;Gordon et al 2014). A comprehensive overview of previous research on this subject was presented by Detry et al (2010). The tests were aimed at the influence of surface energy, chemical composition, and topography such as surface roughness on the build-up of milk fouling.…”

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confidence: 99%

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

Piepiórka-Stepuk¹,

Tandecka²,

Jakubowski³

2016

Czech J. Food Sci.

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Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: Ra = 0.028 µm; Ra = 0.174 µm; Ra = 0.445 µm. The plates were immersed in raw milk and heated at 85–90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness.

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Hygiene and Cleanability: A Focus on Surfaces

Cited by 27 publications

References 168 publications

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

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

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

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