Linked Life Data

9408728

Source:http://linkedlifedata.com/resource/pubmed/id/9408728

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
7
pubmed:dateCreated
1998-2-2
pubmed:abstractText
This article reviews the various theories of adhesion mechanism and, more specifically, studies concerning foodstuffs adhesion to industrial equipment and packaging surfaces. Adhesion is governed by mechanical interlocking, wetting, electrostatic and chemical forces, and diffusion. Direct conclusions about the validity of one of these theories were seldom made in the empirical studies reviewed. The different food adhesion determination methods were detailed: direct observations, evaluations (weighting, UV absorbance, and adhesive loss), adhesion strength measurements, and indirect measurements via the wetting theory (tilted plane method, contact angle, and surface tension). The importance of proteins, product rheological properties, solid surface rugosity, and wetting phenomena in many adhesion cases is highlighted. Conclusions were made that fundamental mechanisms of food-contact surfaces interactions still need to be investigated to improve understanding in the science of food materials.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1040-8398
pubmed:author
pubmed:issnType
Print
pubmed:volume
37
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
591-619
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
1997
pubmed:articleTitle
Food materials adhesion: a review.
pubmed:affiliation
Laboratoire de Physico-chimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA), INPL 2, Vandoeuvre-Les-Nancy, France.
pubmed:publicationType
Journal Article, Review