Elucidating the cleaning of complex food soil layers by in-situ measurements
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Journal Title
Food and Bioproducts Processing
ISSN
0960-3085
Publisher
Elsevier
Type
Article
This Version
AM
Metadata
Show full item recordCitation
Wilson, I., Cuckston, G., Groombridge, M., Goodwin, J., & Suleiman, N. Elucidating the cleaning of complex food soil layers by in-situ measurements. Food and Bioproducts Processing https://doi.org/10.17863/CAM.79021
Abstract
The mechanisms involved in cleaning a heterogeneous, multicomponent baked food soil off stainless steel surfaces in aqueous solutions were investigated using novel tools to quantify changes in the soil in situ and in real time: fluid dynamic gauging (thickness, voidage); millimanipulation (adhesive strength, removal force); TOC assays (soil leaching); and droplet image analysis (fat and oil release). Swelling of the soil was accompanied by a reduction in soil strength and preceded the release of oil droplets: the latter did not affect removal forces. The effect of pH, temperature, and surfactants (CTAB, SDBS and TX-100) was investigated and quantified using simple zeroth and first order kinetic models. Whilst increasing temperature from 20°C to 50°C enhanced swelling and reduced adhesion forces, the impact of pH and surfactant varied and simple rules to predict cleaning of this complex food soil could not be extracted.
Sponsorship
GLC: Industrial CASE PhD studentship supported by Procter & Gamble
NBS : Scholarship Division, Ministry of Education Malaysia
Embargo Lift Date
2024-12-16
Identifiers
This record's DOI: https://doi.org/10.17863/CAM.79021
This record's URL: https://www.repository.cam.ac.uk/handle/1810/331568
Rights
Attribution-NonCommercial-NoDerivatives 4.0 International
Licence URL: https://creativecommons.org/licenses/by-nc-nd/4.0/
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