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).
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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.
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