Comparative studies of fluid dynamic gauging and a micromanipulation probe for strength measurement

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Comparative studies of fluid dynamic gauging and a micromanipulation probe for strength measurement. / Hooper, RJ; Liu, Wei; Fryer, Peter; Paterson, WR; Wilson, DI; Zhang, Zhibing.

In: Food and Bioproducts Processing, Vol. 84, 01.12.2006, p. 353-358.

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@article{6d4344f09d73403b98b3cff993c11c9e,
title = "Comparative studies of fluid dynamic gauging and a micromanipulation probe for strength measurement",
abstract = "Two measurement techniques have been developed independently at the Universities of Birmingham and Cambridge to determine the strength and deformation behaviour of soft-solid fouling layers on hard surfaces immersed in liquid. The micromanipulation and fluid dynamic gauging techniques were compared directly in parallel studies of removal of baked tomato puree deposits from stainless steel coupons. Both techniques showed marked and quantifiable effects of baking time and hydration time on removal behaviour. Micromanipulation allowed adhesive and cohesive interactions to be explored separately, while the dynamic gauging tests showed changes in deformation mode resulting from differences in adhesive and cohesive strength. The two techniques displayed similar trends and complementary phenomenological detail. Direct quantitative comparison was not straightforward, as the gauging results exhibited noticeably greater scatter, probably because this is a more localised measurement.",
keywords = "fluid dynamic gauging, tomato paste, micromanipulation, adhesion, cohesion",
author = "RJ Hooper and Wei Liu and Peter Fryer and WR Paterson and DI Wilson and Zhibing Zhang",
year = "2006",
month = dec,
day = "1",
doi = "10.1205/fbp06038",
language = "English",
volume = "84",
pages = "353--358",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Comparative studies of fluid dynamic gauging and a micromanipulation probe for strength measurement

AU - Hooper, RJ

AU - Liu, Wei

AU - Fryer, Peter

AU - Paterson, WR

AU - Wilson, DI

AU - Zhang, Zhibing

PY - 2006/12/1

Y1 - 2006/12/1

N2 - Two measurement techniques have been developed independently at the Universities of Birmingham and Cambridge to determine the strength and deformation behaviour of soft-solid fouling layers on hard surfaces immersed in liquid. The micromanipulation and fluid dynamic gauging techniques were compared directly in parallel studies of removal of baked tomato puree deposits from stainless steel coupons. Both techniques showed marked and quantifiable effects of baking time and hydration time on removal behaviour. Micromanipulation allowed adhesive and cohesive interactions to be explored separately, while the dynamic gauging tests showed changes in deformation mode resulting from differences in adhesive and cohesive strength. The two techniques displayed similar trends and complementary phenomenological detail. Direct quantitative comparison was not straightforward, as the gauging results exhibited noticeably greater scatter, probably because this is a more localised measurement.

AB - Two measurement techniques have been developed independently at the Universities of Birmingham and Cambridge to determine the strength and deformation behaviour of soft-solid fouling layers on hard surfaces immersed in liquid. The micromanipulation and fluid dynamic gauging techniques were compared directly in parallel studies of removal of baked tomato puree deposits from stainless steel coupons. Both techniques showed marked and quantifiable effects of baking time and hydration time on removal behaviour. Micromanipulation allowed adhesive and cohesive interactions to be explored separately, while the dynamic gauging tests showed changes in deformation mode resulting from differences in adhesive and cohesive strength. The two techniques displayed similar trends and complementary phenomenological detail. Direct quantitative comparison was not straightforward, as the gauging results exhibited noticeably greater scatter, probably because this is a more localised measurement.

KW - fluid dynamic gauging

KW - tomato paste

KW - micromanipulation

KW - adhesion

KW - cohesion

UR - http://www.scopus.com/inward/record.url?scp=33846329395&partnerID=8YFLogxK

U2 - 10.1205/fbp06038

DO - 10.1205/fbp06038

M3 - Article

VL - 84

SP - 353

EP - 358

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

ER -