Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strength

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridUzun, Suzan/0000-0001-5554-6906
dc.contributor.authorAtik, Didem Sozeri
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorSivri, Goksel Tirpanci
dc.contributor.authorUzun, Suzan
dc.contributor.authorKoc, Yusuf
dc.contributor.authorCalisir, Kubra
dc.date.accessioned2024-10-29T17:58:32Z
dc.date.available2024-10-29T17:58:32Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractThis study aims to investigate the impacts of factors, including textural properties, surface roughness, and contact angle, on the cleaning performance of food soils and develop a preliminary mathematical model to predict the cleaning score, depending on the soil-surface properties. The force required to remove soil from the surface was determined by a texture analyzer equipped with a newly designed probe. Potato puree and egg yolk soils showed high adhesive forces compared to other deposits. Margarine required the lowest force to detach from the surfaces. A soil-surface characteristic number (SSCN) was constructed from the results of contact angle, roughness, and textural analysis to predict the cleaning score depending on the soil-surface properties. The experimental work presented indicates that a higher SSCN was associated with lower cleaning scores for soil-surface combinations. Furthermore, a predictive model was developed to define the relationship between cleaning scores and SSCN. The applicability of the model was validated by measuring the cleaning performance of caramel and pudding soils on glass, porcelain, and stainless-steel household surfaces by using an automatic method. Therefore, it can be concluded that the SSCN approach can be improved in further studies to predict cleaning scores of soil-surface combinations in the experimental rig or automatic dishwasher.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [5190065]en_US
dc.description.sponsorshipThis study was supported by Scientific and Technological Research Council of Turkey (TUBITAK) under the Grant Number 5190065. The authors thank to TUBITAK for their supports.en_US
dc.identifier.doi10.1021/acsomega.4c00576
dc.identifier.endpage22165en_US
dc.identifier.issn2470-1343
dc.identifier.issue20en_US
dc.identifier.pmid38799312en_US
dc.identifier.scopus2-s2.0-85193251039en_US
dc.identifier.startpage22156en_US
dc.identifier.urihttps://doi.org/10.1021/acsomega.4c00576
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14372
dc.identifier.volume9en_US
dc.identifier.wosWOS:001225267500001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofAcs Omegaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWhey-Proteinen_US
dc.subjectMicromanipulation Techniqueen_US
dc.subjectDepositsen_US
dc.subjectSurfaceen_US
dc.subjectModelen_US
dc.subjectTemperatureen_US
dc.subjectDetachmenten_US
dc.subjectRemovalen_US
dc.subjectBiofilmen_US
dc.subjectDisrupten_US
dc.titleImproving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strengthen_US
dc.typeArticleen_US

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