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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Description/Abstract
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 |
|---|---|
| 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 |
| Item ID: | 76156 |
| Date Deposited: | 11 Mar 2010 |
| Last Modified: | 02 Mar 2012 11:42 |
| Contributors: | Milledge, J.J. (Author) |
| Date: | 1982 |
| Status: | Published |
| URI: | http://eprints.soton.ac.uk/id/eprint/76156 |
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