Adhesion and cleaning of foods with complex structure: Effect of oil content and fluoropolymer coating characteristics on the detachment of cake from baking surfaces

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• 作者：Ole M. Magens^a ; Yingda Liu^a ; Jurgen F.A. Hofmans^b ; Joke A. Nelissen^b ; D. Ian Wilson^a ; ^{diw11@cam.ac.uk}
• 关键词：Adhesion ; Cake ; Cleaning ; Cohesion ; Fouling ; Surface energy
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：197
• 期：Complete
• 页码：48-59
• 全文大小：3230 K
• 卷排序：197

文摘

Adhesion of baked caked to coated surfaces is studied on coated and uncoated surfaces. The millimanipulation tool allows a range of forces and removal modes to be studied. Most samples exhibited cohesive failure, leaving a residual layer on the surface. Mass of residue correlated strongly with theoretical work of adhesion. Confocal microscopy confirmed oil preferentially wets fluorocarbon coatings.