Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates
Quantifying the effect of solution formulation on the removal of soft solid food deposits from stainless steel substrates
复制标题
量化溶液配方对去除不锈钢基材上软固体食物沉积物的影响
DOI：
10.1016/j.jfoodeng.2018.08.018
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发表时间：
2019
影响因子：
5.5
通讯作者：
Cuckston G
中科院分区：
文献类型：
--
作者：
Cuckston G
使用Ali等人描述的毫米操纵装置的改进版本，研究了洗涤剂配方在从不锈钢表面清洁复杂的碳水化合物-脂肪食物土壤中的作用。(2015B)，允许在土壤浸入时实时测量从表面刮除土壤所需的力。这使得可以研究温度、溶液化学和时间对土壤的机械力(流变学)和去除行为的影响-有效地量化了Sner清洁循环中的关系。土壤模拟了一种被烧毁的焙烧矿床，在300 μm厚的土层中呈现出规则的破裂特征。在水合作用下，去除力显著降低：清洗机制随后由存在的试剂确定。在低于脂肪相流动温度的20 °C时，除阳离子表面活性剂十六烷基三甲基溴化铵的存在外，去除以粘结破坏为特征，这会促进粘合破坏和去除力的快速衰减。在50 °C下，当脂肪流动时，在pH为7时观察到粘附性和粘附性的转变，而在较高的pH下则抑制了粘附性和粘附性的转变。在阴离子和非离子表面活性剂SDBS和TX-100的存在下，在较高的pH和50 °C条件下，粘接失效和去除力迅速衰减。
The 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 situand 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 20 °C, 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 50 °C, 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 50 °C in the presence of the anionic and non-ionic surfactants, SDBS and TX-100, respectively.
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影响因子：
5.5
作者：
Chew, JYM;Paterson, WR;Wilson, DI
通讯作者：
Wilson, DI
表面活性剂的紫外-H2O2氧化
影响因子：
15.7
作者：
J. Sanz;J. Lombraña;A. Luis
通讯作者：
A. Luis
脱脂奶和乳清蛋白沉积物的转盘清洁
影响因子：
4.6
作者：
K. Morison;R. Thorpe
通讯作者：
R. Thorpe
运行时间和老化对热交换器表面乳清蛋白沉积物的结垢和清洁的影响。
影响因子：
8.3
作者：
A. Fickak;E. Hatfield;X. Chen
通讯作者：
X. Chen
面团和烘焙产品的热特性：已发表数据的回顾
影响因子：
5.5
作者：
C. Rask
通讯作者：
C. Rask