Development of a ‘millimanipulation’ device to study the removal of soft solid fouling layers from solid substrates and its application to cooked lard deposits

•The removal of the soft solids, honey and Vaseline®, was studied with both undergoing predominantly cohesive failure.•The effect of baking on lard deposits was examined.•Ovalbumin delayed the polymerisation process of lard, markedly changing the nature of the fouling deposits. A mm-scale scraping d...

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Veröffentlicht in:	Food and bioproducts processing 2015-01, Vol.93, p.256-268
Hauptverfasser:	Ali, Akin, de’Ath, Dominic, Gibson, Douglas, Parkin, Jennifer, Alam, Zayeed, Ward, Glenn, Wilson, D. Ian
Format:	Artikel
Sprache:	eng
Schlagworte:	Adhesion Cleaning Cohesion Cohesive strength Devices Fats Foods Fouling Heating Ovalbumin Polymerization Rheology Viscoplastic materials
Online-Zugang:	Volltext
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