Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning

Hagiwara, Takaaki; Hagihara, Saki; Handa, Akihiro; Sasagawa, Nobuyuki; Kawashima, Risa; Sakiyama, Takaharu

doi:10.1016/j.foodcont.2014.12.018

Cited by 10 publications

(5 citation statements)

References 14 publications

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“…Surface modification of inorganic substrates with organic monolayers is a widely used technique for the tuning and improvement of surface properties such as resistance to wear and corrosion. − Though many surface modification techniques have been reported using a range of oxidic substrates and also silicon-derived materials such as Si(111), silicon nitride, and SiC, the tuning of the outer layers of metallic substrates has great potential and industrial relevance as well. Construction metals, such as stainless steel, are used in a wide variety of applications including power plants, medical prostheses, and food processing . Many applications involve repeated or long-term exposure to harsh conditions such as acidic or alkaline solutions and heat, causing corrosion of the steel.…”

Section: Introductionmentioning

confidence: 99%

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Structure and Long-Term Stability of Alkylphosphonic Acid Monolayers on SS316L Stainless Steel

2016

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Surface modification of stainless steel (SS316L) to improve surface properties or durability is an important avenue of research, as SS316L is widely used in industry and science. We studied, therefore, the formation and stability of a series of organic monolayers on SS316L under industrially relevant conditions. These included acidic (pH 3), basic (pH 11), neutral (Milli-Q water), and physiological conditions [10 mM phosphate-buffered saline (PBS)], as well as dry heating (120 °C). SS316L was modified with alkylphosphonic acids of chain length (CH2)n with n varying between 3 and 18. While alkylphosphonic acids of all chain lengths formed self-assembled monolayers with hydrophobic properties, only monolayers of chain lengths 12-18 formed ordered monolayers, as evidenced by static water contact angle (SCA), X-ray photoelectron spectroscopy (XPS), atomic force microscopy (AFM), and infrared reflection absorption spectroscopy (IRRAS). A long-term stability study revealed the excellent stability of monolayers with chain lengths 12-18 for up to 30 days in acid, neutral, and physiological solutions, and for up to 7 days under dry heating. Under strong basic conditions a partial breakdown of the monolayer was observed, especially for the shorter chain lengths. Finally, the effect of multivalent surface attachment on monolayer stability was explored by means of a series of divalent bisphosphonic acids.

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Section: Introductionmentioning

confidence: 99%

“…Construction metals, such as stainless steel, are used in a wide variety of applications including power plants, 7 medical prostheses, 8 and food processing. 9 Many applications involve repeated or long-term exposure to harsh conditions such as acidic or alkaline 7 solutions and heat, 10 causing corrosion of the steel.…”

Section: ■ Introductionmentioning

confidence: 99%

Structure and Long-Term Stability of Alkylphosphonic Acid Monolayers on SS316L Stainless Steel

2016

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“…Citric acid-stainless steel interactions are of high relevance in food contact, [1][2][3][4][5] for surface cleaning, 6,7 and surface passivation. 8 Metal release (release of metal species) from stainless steel surfaces into citric acid containing solutions can generally be governed by chemical or electrochemical oxide dissolution (protonation, ligand/complexationinduced dissolution, and reductive or oxidative dissolution), corrosion (metal oxidation), and physical processes (e.g.…”

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confidence: 99%

Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Mazinanian

Hedberg

2016

J. Electrochem. Soc.

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Metal release investigations from stainless steel into citric acid (CA) solutions at near-neutral pH are relevant for food applications, cleaning, and passivation. This study investigated metal release from abraded stainless steel grade AISI 304 into 5 g/L CA at pH 3.1, 4.8, and 6.4 at 40 • C, as compared to a control solution (10 mM KNO 3 ). Polyacrylic acid (PAA) was used as a model solution with and without separation from the stainless steel surface by a membrane. No significant difference was found for the released amounts of Fe and Mn between CA, PAA, and KNO 3 solutions at pH 3.1, suggesting other mechanisms than complexation. At pH 4.8 and 6.4, a significantly higher release was found for CA and PAA solutions compared with KNO 3 solution, but not for PAA solution when PAA molecules could not reach the stainless steel surface due to membrane separation, implying a dominant complexation-induced metal release mechanism that requires adsorption and/or close vicinity of the complexing agent to the surface. Cr was enriched in the surface oxide (surface passivation) in complexing solutions and the release of Cr was most dependent on complexation by CA at Citric acid-stainless steel interactions are of high relevance in food contact, 1-5 for surface cleaning, 6,7 and surface passivation. 8 Metal release (release of metal species) from stainless steel surfaces into citric acid containing solutions can generally be governed by chemical or electrochemical oxide dissolution (protonation, ligand/complexationinduced dissolution, and reductive or oxidative dissolution), corrosion (metal oxidation), and physical processes (e.g. due to friction).9 Metal release investigations are not only important for the area of risk and safety assessments, but can also be a sensitive measure of dissolution and corrosion processes for passive metals and alloys, where electrochemical activity is limited. 9 We have earlier investigated metal release from stainless steel (different grades) into citric acid containing solutions from a food safety perspective, 10,11 as citric acid is one of the food simulants suggested in a relatively new European guideline 1 for testing metals and alloys used in food contact. 10 It became clear that citric acid caused an initial metal release that results in surface passivation (hindering further release), and that the mechanism does not involve any active corrosion (metal oxidation) in solutions containing citric acid and no chlorides.10 Combined release and wettability studies on stainless steel (grade AISI 304) suggested an adsorption-controlled complexation-induced metal release mechanism.12 This study was however conducted at pH 2.4, where metal-citrate complexation exists, but not to a large extent (except for chromium, Cr).9 It has been debated whether complexation-induced metal release plays a major role for metal release from stainless steel in weakly or non-acidic biological environments and whether it can contribute to other mechanisms, such as corrosion or other chemical dissolution processes.9...

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“…Research into new applications of citric acid in various industries is currently the subject of many studies [ 211 , 212 , 213 , 214 , 215 , 216 ]. One of the new applications of citric acid is the production of household detergents.…”

Section: Application Of Citric Acid In the Food Industrymentioning

confidence: 99%

“…The effect of inhibiting protein adhesion by citric acid involves changing the surface charge of steel from positive to negative in an environment with a pH of 7.4 due to the attachment of dissociated carboxyl groups from the acid. This leads to the repulsion of negatively charged protein molecules such as ovalbumin or ovomucoid [ 216 , 269 ].…”

Section: Application Of Citric Acid In the Food Industrymentioning

confidence: 99%

Citric Acid: Properties, Microbial Production, and Applications in Industries

Książek

2023

Molecules

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Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in terms of production process techniques and emerging new applications of citric acid.

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Pretreatment with citric acid or a mixture of nitric acid and citric acid to suppress egg white protein deposit formation on stainless steel surfaces and to ease its removal during cleaning

Cited by 10 publications

References 14 publications

Structure and Long-Term Stability of Alkylphosphonic Acid Monolayers on SS316L Stainless Steel

Structure and Long-Term Stability of Alkylphosphonic Acid Monolayers on SS316L Stainless Steel

Metal Release Mechanisms for Passive Stainless Steel in Citric Acid at Weakly Acidic pH

Citric Acid: Properties, Microbial Production, and Applications in Industries

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