Elucidating the cleaning of complex food soil layers by in-situ measurements
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Authors
Cuckston, GL
Suleiman, N
Goodwin, J
Groombridge, M
Wilson, DI
Publication Date
2022Journal Title
FOOD AND BIOPRODUCTS PROCESSING
ISSN
0960-3085
Publisher
Elsevier BV
Type
Article
This Version
AM
Metadata
Show full item recordCitation
Cuckston, G., Suleiman, N., Goodwin, J., Groombridge, M., & Wilson, D. (2022). Elucidating the cleaning of complex food soil layers by in-situ measurements. FOOD AND BIOPRODUCTS PROCESSING https://doi.org/10.1016/j.fbp.2021.12.006
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.
Keywords
Adhesion, Cleaning, Cohesion, Surfactant, Strength, Swelling
Sponsorship
GLC: Industrial CASE PhD studentship supported by Procter & Gamble
NBS : Scholarship Division, Ministry of Education Malaysia
Embargo Lift Date
2023-03-31
Identifiers
External DOI: https://doi.org/10.1016/j.fbp.2021.12.006
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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