Adhesion in Foods Fundamental Principles and Applications by Austin Schimmel

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Adhesion in Foods Fundamental Principles and Applications by Austin Schimmel | 19.89 MB

Title: Adhesion in Foods: Fundamental Principles and Applications
Author: Austin Schimmel
Category: Testing Materials Engineering, Inorganic Chemistry, Polymers & Textiles
Language: English | 300 Pages | ISBN: 978-1489920751


Description:
Adhesion is characterized by the force of attraction between a material and a surface. This phenomenon occurs in several processes such as baking, chocolate or powder production, bacterial adhesion to industrial plants, causing product losses and contamination. In this sense, parameters as surface energy and food composition play an essential role in adhesion study, being an essential field of understanding to optimize processes.

This book approaches the adhesion fundamentals and their relation to food composition and surface properties. Moreover, it describes the tests usually applied to measure the adhesion of food on surfaces. Besides, this work shows that, regarding the literature, it is difficult to differentiate the adhesive from the cohesive forces. Food adhesion in different dryers and alternatives to reduce the problem are discussed, considering that the deposition of dried material on supports and dryer walls causes low yields and operational and handling problems.

For oils and emulsions with a low critical stress, adhesion depended mainly on the presence of roughness. For these products, the food contact-surface should thus be smooth to reduce adhesion, as a simple decrease of average rugosity would be ineffective. However, the adhesion of higher critical stress food emulsions was also correlated to surface average rugosity.

In most cases today, food comes in packaging. The packaging protects the contents against chemical and biological contamination and deterioration, and avoids mechanical damage during transport. Adhesives are indispensable in the production of food packaging. Mo re than 80 % of food packaging contains adhesives, although often only to a small extent. Depending on the food in question, there are very different requirements on its packaging. To meet all requirements, the adhesives industry offers products based on a varied range of technologies for use in food packaging. Industrial adhesives have been used in the Food Packaging Industry for over one hundred years. In the early years of the 20th century, natural based adhesives from animal and vegetable sources were the mainstay. The 1930's saw the advent of synthetic polymer water-based adhesive. After World War II, we saw the development of synthetic based hot melt adhesives. Today, hot melt adhesives are now the dominant player in food packaging industry. The new century has brought about an increased focus on food safety and all the components that go into food packaging. This book will be of interest to individuals involved in food formulation, food scientists, food technologists, as well as industrial chemists and engineers.

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