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Food materials adhesion: a review

M C Michalski1, S Desobry, J Hardy

  • 1Laboratoire de Physico-chimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA), INPL 2, Vandoeuvre-Les-Nancy, France.

Critical Reviews in Food Science and Nutrition
|December 31, 1997
PubMed
Summary

Food adhesion to equipment is driven by multiple forces like wetting and mechanical interlocking. Further research is needed to fully understand these food-surface interactions for better food material science.

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Area of Science:

  • Food Science and Technology
  • Material Science
  • Surface Chemistry

Background:

  • Food adhesion to industrial equipment and packaging is a significant challenge.
  • Understanding adhesion mechanisms is crucial for food safety and processing efficiency.

Purpose of the Study:

  • To review theories of adhesion mechanisms relevant to foodstuffs.
  • To analyze studies on food adhesion to industrial equipment and packaging surfaces.
  • To detail methods for determining food adhesion.

Main Methods:

  • Review of adhesion theories: mechanical interlocking, wetting, electrostatic, chemical forces, and diffusion.
  • Analysis of empirical studies on food adhesion.
  • Detailed description of food adhesion determination methods: direct observation, weighting, UV absorbance, adhesive loss, strength measurements, and wetting theory indirect measurements (tilted plane, contact angle, surface tension).

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Main Results:

  • Adhesion is governed by mechanical interlocking, wetting, electrostatic and chemical forces, and diffusion.
  • Empirical studies rarely drew direct conclusions about the validity of specific adhesion theories.
  • Proteins, product rheology, surface rugosity, and wetting phenomena are important factors in food adhesion.

Conclusions:

  • Fundamental mechanisms of food-contact surface interactions require further investigation.
  • Improved understanding is needed in the science of food materials to address adhesion challenges.
  • Current adhesion determination methods have limitations in providing definitive conclusions.