A tensile technique for measuring frozen products adhesion strength: Application to stainless steel/frozen milk interaction

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dc.contributor.author Loho, Thomas en
dc.contributor.author Leveneur, J en
dc.contributor.author Davidson, R en
dc.contributor.author Trompetter, MM en
dc.contributor.author Futter, J en
dc.contributor.author Morel, J en
dc.contributor.author Archer, R en
dc.contributor.author Kennedy, J en
dc.date.accessioned 2019-11-20T22:35:55Z en
dc.date.issued 2020-04 en
dc.identifier.issn 0260-8774 en
dc.identifier.uri http://hdl.handle.net/2292/48964 en
dc.description.abstract The adhesion of frozen products such as dairy, water, and juices to industrial metallic surfaces is a major source of inefficiency in the food processing industry. There are different methods developed to quantify ice adhesion strength, but these methods tend to be incomparable due to a combination of tensile and shear force effects. Additionally, these methods usually involve ex-situ freezing which introduced additional experimental errors and prevent cycling of measurements. This paper proposes a new quantitative tensile force technique to characterise the tensile adhesion strength of frozen products to surfaces with less effects from the shear component of force. The in-situ freezing experimental set-up is presented along with case studies performed with commercially available milks in New Zealand to illustrate the benefits and limitations of the method. Results from this technique are not representative of the true ice adhesion strength due to effects of stress concentrations and the use of surfactants. However, this technique shows promise for comparison of the degree of icephobicity for different surfaces. en
dc.publisher Elsevier en
dc.relation.ispartofseries Journal of Food Engineering en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title A tensile technique for measuring frozen products adhesion strength: Application to stainless steel/frozen milk interaction en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.jfoodeng.2019.109772 en
pubs.volume 271 en
dc.rights.holder Copyright: The author en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 785918 en
pubs.org-id Engineering en
pubs.org-id Chemical and Materials Eng en
pubs.number 109772 en
pubs.record-created-at-source-date 2019-11-14 en
pubs.online-publication-date 2019-10-25 en

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