Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying
Author:
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09286-9.pdf
Reference120 articles.
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2. Adhikari B, Howes T, Bhandari BR, Truoung V (2003) In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. J Food Eng 58:11–22
3. Adhikari B, Howes T, Shrestha A, Bhandari BR (2007) Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions. J Food Eng 79:1136–1143. https://doi.org/10.1016/j.jfoodeng.2006.04.002
4. Ali A, De AD, Gibson D et al (2015) Development of a “millimanipulation” device to study the removal of soft solid fouling layers from solid substrates and its application to cooked lard deposits. Food Bioprod Process 93:256–268. https://doi.org/10.1016/j.fbp.2014.09.001
5. Andreatta F, Lanzutti A, Aneggi E et al (2020) Degradation of PTFE non-stick coatings for application in the food service industry. Eng Fail Anal 115:104652. https://doi.org/10.1016/j.engfailanal.2020.104652
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