Méthode simplifiée pour calculer la récupération optimum d'énergie sur un pasteurisateur de lait à plaques

Corrieu, G.; Lalande, Marc; Roussel, C.

doi:10.1051/lait:1981605-60614

Cited by 5 publications

References 2 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

Whitehead

Saubade

Akhidime

et al. 2019

Food and Bioproducts Processing

View full text Add to dashboard Cite

Food preparation areas in commercial bakeries present surfaces for continual organic fouling. The detection of retained food components and microorganisms on stainless steel surfaces situated for one month in the weighing in area, pastry and confectionary production areas of a bakery were investigated using different methods. Scanning electron microscopy demonstrated the morphology of the material on the surfaces from all three areas, with the weighing in area demonstrating a more even coverage of material. Differential staining assays demonstrated a high percentage coverage of organic material heterogeneously distributed across the surfaces. Differential staining also demonstrated that the amount of organic material on the surface from the confectionary area was significantly greater than from both the pastry and weighing in areas. Although, UV at 353 nm did not detect residual surface fouling, performance of the UV detection was optimised and demonstrated that the residual organic material on the weighing in area and the pastry samples was best illuminated at 510-560 nm, and from the confectionary area of the bakery at 590-650 nm. ATP bioluminescence revealed the confectionary production area contained the highest level of biofouling. Contact plates determined that only low microbial counts (≤ 2) CFU/cm 2) were recovered from the surfaces. Changes in the physicochemistry (increased hydrophobicity) demonstrated that all the surfaces were fouled (ΔGiwi-26.8 mJ/m 2 to-45.4 mJ/m 2). Fourier Transform Infra-Red Spectroscopy (FTIR) demonstrated that all the surfaces had retained fats,

show abstract

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

Whitehead

Saubade

Akhidime

et al. 2019

Food and Bioproducts Processing

View full text Add to dashboard Cite

show abstract

The use of physicochemical methods to detect organic food soils on stainless steel surfaces

2009

View full text Add to dashboard Cite

Food processing surfaces fouled with organic material pose problems ranging from aesthetic appearance, equipment malfunction and product contamination. Despite the importance of organic soiling for subsequent product quality, little is known about the interaction between surfaces and organic soil components. A range of complex and defined food soils was applied to 304 stainless steel (SS) surfaces to determine the effect of type and concentration of soil on surface physicochemical parameters, viz surface hydrophobicity (DeltaG(iwi)), surface free energy (gamma(s)), Lifshitz van der Waals (gamma_LW(s)), Lewis acid base (gamma_AB(s)), electron acceptor (gamma_+(s) ) and electron donor (gamma_-(s) ) measurements. When compared to the control surface, changes in gamma_AB(s), gamma_+(s) and gamma_-(s) were indicative of surface soiling. However, soil composition and surface coverage were heterogeneous, resulting in complex data being generated from which trends could not be discerned. These results demonstrate that the retention of food soil produces changes in the physicochemical parameters of the surface that could be used to indicate the hygienic status of a surface.

show abstract

The detection of food soils on stainless steel using energy dispersive X-ray and Fourier transform infrared spectroscopy

Whitehead

Benson

2011

Biofouling

View full text Add to dashboard Cite

Organic soiling is a major issue in the food processing industries, causing a range of biofouling and microbiological problems. Energy dispersive X-ray (EDX) and Fourier transform infra red spectroscopy (FT-IR) were used to quantify and determine the biochemical groups of food soils on stainless steel surfaces. EDX quantified organic material on surfaces where oily based residues predominated, but was limited in its usefulness since other food soils were difficult to detect. FT-IR provided spectral 'fingerprints' for each of the soils tested. Key soiling components were associated with specific peaks, viz. oils at 3025 cm(-1)-3011 cm(-1), proteins at 1698 cm(-1)-1636 cm(-1) and carbohydrates at 1658 cm(-1)-1596 cm(-1), 783 cm(-1)-742 cm(-1). High concentrations of some soils (10%) were needed for detection by both EDX and FT-IR. The two techniques may be of use for quantifying and identifying specific recalcitrant soils on surfaces to improve cleaning and hygiene regimes.

show abstract

Méthode simplifiée pour calculer la récupération optimum d'énergie sur un pasteurisateur de lait à plaques

Cited by 5 publications

References 2 publications

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

The detection and quantification of food components on stainless steel surfaces following use in an operational bakery

The use of physicochemical methods to detect organic food soils on stainless steel surfaces

The detection of food soils on stainless steel using energy dispersive X-ray and Fourier transform infrared spectroscopy

Contact Info

Product

Resources

About