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Adhesion modeling on rough low linear density polyethylene.

T S Meiron1, I S Saguy

  • 1Inst. of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew Univ. of Jerusalem, P.O. Box 12 Rehovot 76100, Israel.

Journal of Food Science
|November 24, 2007
PubMed
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Researchers developed a model to quantify food adhesion on plastic films, considering surface roughness and free energy. This work aids in designing better food packaging and equipment to reduce waste and improve food safety.

Area of Science:

  • Materials Science
  • Surface Chemistry
  • Food Science

Background:

  • Food adhesion is critical in packaging, impacting waste and safety, yet difficult to quantify.
  • Existing adhesion models are scarce due to quantification challenges.
  • Understanding factors influencing food adhesion is key for improved packaging solutions.

Purpose of the Study:

  • To investigate the impact of surface roughness, free energy, and ozone treatment on food adhesion to low linear density polyethylene films.
  • To develop an empirical model for quantifying food adhesion based on surface properties.
  • To provide insights for designing anti-sticking treatments and easy-peel packaging.

Main Methods:

  • Investigated rough low linear density polyethylene films with varying surface roughness ratios (r).

Related Experiment Videos

  • Applied ozone treatment to modify surface free energy (gamma(s)) and its polar component (gamma(p)(s)).
  • Measured adhesion using a 180-degree peel strength test and correlated it with surface properties.

    • Main Results:

    • Adhesion was found to be a function of apparent water contact angle (theta(ap[water])), surface roughness ratio (r), and surface free energy (gamma(s)).
    • A linear relationship between theta(ap[water]) and gamma(p)(s) was established.
    • The developed empirical model accurately quantified peel strength, especially for rougher surfaces and longer ozone exposures.

    Conclusions:

    • The empirical model successfully quantifies the relationship between surface roughness, surface energy, and food adhesion.
    • This quantification can guide the development of food packaging to minimize food residue, oxidation, and waste.
    • Findings support applications in biofilm reduction on food equipment and easy-peel packaging design.