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dc.contributor.authorWilson, Ian
dc.contributor.authorCuckston, Georgina
dc.contributor.authorAlam, Zayeed
dc.contributor.authorWard, Glenn
dc.contributor.authorGoodwin, James
dc.date.accessioned2019-01-14T11:05:35Z
dc.date.available2019-01-14T11:05:35Z
dc.date.issued2019-02
dc.identifier.issn0260-8774
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/287946
dc.description.abstractThe role of detergent formulation on the cleaning of a complex carbohydrate-fat food soil from stainless steel surfaces was studied using a modified version of the millimanipulation device described by Ali et al. (2015b) which allowed the force required to scrape the soil from the surface to be measured as the soil is immersed, in situ and in real time. This allowed the influence of temperature, solution chemistry and time on the mechanical forces (rheology) and removal behaviour of the soil to be studied – in effect quantifying the relationships in Sinner’s cleaning circle. The soil simulated a burnt-on baked-on deposit and featured regular cracking in the 300 μm thick layer. The removal force decreased noticeably on hydration: the cleaning mechanism was then determined by the agents present. At 20ºC, below the temperature at which the fat phase was mobile, removal was characterised by cohesive failure except in the presence of the cationic surfactant CTAB, which promoted adhesive failure and fast decay in removal force. At 50ºC, when the fat was mobile, a transition between cohesive and adhesive failure was observed at pH 7 which was inhibited at higher pH. Adhesive failure and fast decay in removal force was observed at higher pH and 50ºC in the presence of the anionic and non-ionic surfactants, SDBS and TX-100, respectively.
dc.description.sponsorshipEPSRC iCASE Studentship Support from Proctor & Gamble
dc.publisherElsevier
dc.subjectMillimanipulation
dc.subjectCleaning
dc.subjectAdhesion
dc.subjectBurnt soil
dc.subjectSurfactant
dc.titleQuantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates
dc.typeArticle
prism.endingPage32
prism.publicationNameJournal of Food Engineering
prism.startingPage22
prism.volume243
dc.identifier.doi10.17863/CAM.35262
dcterms.dateAccepted2018-08-17
rioxxterms.versionofrecord10.1016/j.jfoodeng.2018.08.018
rioxxterms.versionAM
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
rioxxterms.licenseref.startdate2018-08-17
dc.contributor.orcidWilson, Ian [0000-0003-3950-9165]
dc.identifier.eissn1873-5770
dc.publisher.urlhttps://www.sciencedirect.com/science/article/pii/S0260877418303558?via%3Dihub#!
rioxxterms.typeJournal Article/Review
pubs.funder-project-idBritish Council (UK-275869816)
pubs.funder-project-idEngineering and Physical Sciences Research Council (1677766)
cam.issuedOnline2018-08-28
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0260877418303558?via%3Dihub#!
datacite.issupplementedby.doi10.17863/CAM.26373
rioxxterms.freetoread.startdate2019-08-28


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