Liquid ‘hold-up’ on stainless steel surfaces: II — Effect of surfactant concentration

Milledge, J.J. (1982) Liquid ‘hold-up’ on stainless steel surfaces: II — Effect of surfactant concentration. Journal of Food Engineering, 1, (2), 149-155. (doi:10.1016/0260-8774(82)90006-1).


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The effect of surfactant concentration on the ‘hold-up’ of a representative food liquid (sucrose solution) on various stainless steel surfaces was studied.

Surface finish was found to have a significant effect on ‘hold-up’, but no correlation was found between Ra value and ‘hold-up’.

Although surfactant concentration was found not to be a significant independent variable it did have a significant interaction with surface finish, the differences in ‘hold-up’ between the surface finishes being reduced by an increase in surfactant concentration.

Differing surfactant concentrations in food soils is proposed as a possible explanation of the conflicting reports in the literature on the cleanability of stainless steel.

An explanation of the effects of surface finish and surfactant concentration on ‘hold-up’ is proposed in terms of the effects on wetting and contact angle of surfactant and the nature of the surface.

Item Type: Article
Digital Object Identifier (DOI): doi:10.1016/0260-8774(82)90006-1
ISSNs: 0260-8774 (print)
1873-5770 (electronic)
Subjects: T Technology > TA Engineering (General). Civil engineering (General)
S Agriculture > S Agriculture (General)
Divisions : University Structure - Pre August 2011 > School of Civil Engineering and the Environment
ePrint ID: 76156
Accepted Date and Publication Date:
Date Deposited: 11 Mar 2010
Last Modified: 27 Mar 2014 18:55

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