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

Record type: Article

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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Citation

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

More information

Published date: 1982

Identifiers

Local EPrints ID: 76156
URI: http://eprints.soton.ac.uk/id/eprint/76156
ISSN: 0260-8774
PURE UUID: df668b3d-e92c-450a-9abe-d12ca0e63ef2

Catalogue record

Date deposited: 11 Mar 2010
Last modified: 18 Jul 2017 23:41

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