Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions

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Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions. / Avila-Sierra, Alejandro; Zhang, Jason; Fryer, Peter.

In: Journal of Food Engineering, Vol. 301, 110542, 07.2021.

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@article{d30e5c9be9d0491fb2f7bd7c00af108d,
title = "Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions",
abstract = "The effects of the surface characteristics of 316L stainless steel (SS316L), including chemical composition before and after foulant deposition, surface roughness, and wall temperature, on both the liquid-solid and the solid-solid interfacial interactions have been investigated using contact angle measurements and atomic force microscopy respectively. Wettability of the metal surface was favoured by increased surface roughness (in the range-limited for food contact applications) and wall temperature (within the temperature range used for pasteurisation). A fine surface finish (i.e. mirror) could be an effective intervention to reduce liquid adhesion and the subsequent foulant deposition, especially under thermal treatment. The surface free energy (SFE) of SS316L and its polar and disperse components remained constant from ambient to pasteurisation temperatures (< 80°C). However, as fouling develops, the surface free energy evolved: upon foulant deposition, SFE decreased. An increased polarity (3.4% from 25 to 80°C) of the fouled surface could be related to the exposure the hydrophobic core of reversibly adsorbed β-Lactoglobulin toward the foulant-air interface. Both surface adhesion and Young{\textquoteright}s modulus at sub-micron spatial resolution confirmed that the packing within the foulant and molecular orientation on the foulant surface were affected by the temperature of the underlying substrate. Temperature also affected the wetting behaviour of cleaning solutions on surface foulant; as the surface temperature increased from 25°C to 75°C, the contact angle on WPC increased, suggesting an enhanced surface hydrophobicity. Overall, this work highlights the importance of surface parameters on governing the interfacial interactions that are competing for the control of the complex fouling phenomena.",
keywords = "milk fouling, surface free energy, temperature, roughness, adhesion, polarity",
author = "Alejandro Avila-Sierra and Jason Zhang and Peter Fryer",
note = "Funding Information: The research team acknowledges the School of Chemical Engineering, University of Birmingham , for financial support and provision of a studentship. We are also grateful for funding from the CSEF project that is funded by EPSRC ( EP/K011820/1 ). ZJZ thanks EPSRC for financial support ( EP/P007864/1 ). Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd Copyright: Copyright 2021 Elsevier B.V., All rights reserved.",
year = "2021",
month = feb,
day = "22",
doi = "10.1016/j.jfoodeng.2021.110542",
language = "English",
volume = "301",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions

AU - Avila-Sierra, Alejandro

AU - Zhang, Jason

AU - Fryer, Peter

N1 - Funding Information: The research team acknowledges the School of Chemical Engineering, University of Birmingham , for financial support and provision of a studentship. We are also grateful for funding from the CSEF project that is funded by EPSRC ( EP/K011820/1 ). ZJZ thanks EPSRC for financial support ( EP/P007864/1 ). Publisher Copyright: © 2021 Elsevier Ltd Copyright: Copyright 2021 Elsevier B.V., All rights reserved.

PY - 2021/2/22

Y1 - 2021/2/22

N2 - The effects of the surface characteristics of 316L stainless steel (SS316L), including chemical composition before and after foulant deposition, surface roughness, and wall temperature, on both the liquid-solid and the solid-solid interfacial interactions have been investigated using contact angle measurements and atomic force microscopy respectively. Wettability of the metal surface was favoured by increased surface roughness (in the range-limited for food contact applications) and wall temperature (within the temperature range used for pasteurisation). A fine surface finish (i.e. mirror) could be an effective intervention to reduce liquid adhesion and the subsequent foulant deposition, especially under thermal treatment. The surface free energy (SFE) of SS316L and its polar and disperse components remained constant from ambient to pasteurisation temperatures (< 80°C). However, as fouling develops, the surface free energy evolved: upon foulant deposition, SFE decreased. An increased polarity (3.4% from 25 to 80°C) of the fouled surface could be related to the exposure the hydrophobic core of reversibly adsorbed β-Lactoglobulin toward the foulant-air interface. Both surface adhesion and Young’s modulus at sub-micron spatial resolution confirmed that the packing within the foulant and molecular orientation on the foulant surface were affected by the temperature of the underlying substrate. Temperature also affected the wetting behaviour of cleaning solutions on surface foulant; as the surface temperature increased from 25°C to 75°C, the contact angle on WPC increased, suggesting an enhanced surface hydrophobicity. Overall, this work highlights the importance of surface parameters on governing the interfacial interactions that are competing for the control of the complex fouling phenomena.

AB - The effects of the surface characteristics of 316L stainless steel (SS316L), including chemical composition before and after foulant deposition, surface roughness, and wall temperature, on both the liquid-solid and the solid-solid interfacial interactions have been investigated using contact angle measurements and atomic force microscopy respectively. Wettability of the metal surface was favoured by increased surface roughness (in the range-limited for food contact applications) and wall temperature (within the temperature range used for pasteurisation). A fine surface finish (i.e. mirror) could be an effective intervention to reduce liquid adhesion and the subsequent foulant deposition, especially under thermal treatment. The surface free energy (SFE) of SS316L and its polar and disperse components remained constant from ambient to pasteurisation temperatures (< 80°C). However, as fouling develops, the surface free energy evolved: upon foulant deposition, SFE decreased. An increased polarity (3.4% from 25 to 80°C) of the fouled surface could be related to the exposure the hydrophobic core of reversibly adsorbed β-Lactoglobulin toward the foulant-air interface. Both surface adhesion and Young’s modulus at sub-micron spatial resolution confirmed that the packing within the foulant and molecular orientation on the foulant surface were affected by the temperature of the underlying substrate. Temperature also affected the wetting behaviour of cleaning solutions on surface foulant; as the surface temperature increased from 25°C to 75°C, the contact angle on WPC increased, suggesting an enhanced surface hydrophobicity. Overall, this work highlights the importance of surface parameters on governing the interfacial interactions that are competing for the control of the complex fouling phenomena.

KW - milk fouling

KW - surface free energy

KW - temperature

KW - roughness

KW - adhesion

KW - polarity

UR - http://www.scopus.com/inward/record.url?scp=85101740489&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2021.110542

DO - 10.1016/j.jfoodeng.2021.110542

M3 - Article

AN - SCOPUS:85101740489

VL - 301

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 110542

ER -