Liquid ‘hold-up’ on stainless steel surfaces: II — Effect of surfactant concentration
Liquid ‘hold-up’ on stainless steel surfaces: II — Effect of surfactant concentration
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.
149-155
Milledge, J.J.
51e8c12e-4180-4d69-a059-37024f46677d
1982
Milledge, J.J.
51e8c12e-4180-4d69-a059-37024f46677d
Milledge, J.J.
(1982)
Liquid ‘hold-up’ on stainless steel surfaces: II — Effect of surfactant concentration.
Journal of Food Engineering, 1 (2), .
(doi:10.1016/0260-8774(82)90006-1).
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.
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Published date: 1982
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Local EPrints ID: 76156
URI: http://eprints.soton.ac.uk/id/eprint/76156
ISSN: 0260-8774
PURE UUID: df668b3d-e92c-450a-9abe-d12ca0e63ef2
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Date deposited: 11 Mar 2010
Last modified: 13 Mar 2024 23:09
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J.J. Milledge
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