Ageing proving cloths – Effects on surfaces and usability
| Autor: | Hermann Nirschl, Arvid Duchardt, Richard-Sebastian Moeller |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Centrifuge
Materials science ISO 25178 04 agricultural and veterinary sciences 02 engineering and technology Adhesion 021001 nanoscience & nanotechnology 040401 food science Polyester 0404 agricultural biotechnology Service life Ultimate tensile strength Confocal laser scanning microscopy Forensic engineering Adhesive Composite material 0210 nano-technology Food Science |
| Zdroj: | Journal of Food Engineering. 214:218-225 |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2017.07.001 |
| Popis: | Proving cloths of polyester, cotton, and a blend thereof were aged by practical use in a bakery, brushing as a moderate, and washing as a thorough cleaning method. The effect on the surfaces in a mechanical respect was recorded by confocal laser scanning microscopy and evaluated according to ISO 25178. The effect on wheat dough adhesive behavior was measured with the centrifuge method and analyzed by tensile strength. Correlations between surface peak properties and adhesion strength as found in a prior work are confirmed for used and stressed materials, and appeared to be more significant than between adhesion and intensity of ageing. While the polyester cloth improved its surface properties and lowered dough adhesion in all cases, cotton (and its blend) did so only in brushing and rather degraded in practical use and washing. Since brushing yielded superior surfaces, it should be installed as inline and everyday cleaning method limiting washing to the hygienically compulsory minimum for maximizing the cloths’ service life. |
| Databáze: | OpenAIRE |
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