Menue

Increased product safety and reduced cleaning costs in the food industry through the selection and use of innovative surface modifications, particular considering the surface aging and electrostatic interactions

Sponsor:
AiF Arbeitsgemeinschaft industrieller Forschungsvereinigung "Otto von Guericke" e.V.,
IGF Vorhaben, No.16052 BR

Funded project partners:
- Fraunhofer Anwendungszentrum Verarbeitungsmaschinen und Verpackungstechnik, Dresden
- TU Dresden Professur für Bioverfahrenstechnik
- Leibniz-Institut für Polymerforschung Dresden e. V. (IPF)

Contact persons:
Dr. Cornelia Bellmann

Duration:
05/2009 - 04/2011

Abstract
In studies opposite effects were observed for the effect of surface roughness on the fouling tendency and cleanability.While the trend has been found that rougher surfaces become dirty more easily, cleanability investigations showed an optimum at 0.9-1 microns Ra as the range in which could be cleaned most efficiently. In the investigated range, higher surface energies caused a delayed accumulation of dirt and reduced a better cleanability.

Likely charged pollution and solid surface prevent partially the accumulation of dirt and promote the cleanability. In studies of surface degradation by industrial cleaning processes a significant influence on the properties of brand-new surfaces (stainless steel, tetrahedral amorphous carbon films) was found. The action of the detergent and detergent temperature causes changes in the wettability and changes in the surface chemistry. In contrast, fluorine-containing polymer coatings showed no sign of aging, so that the aging behavior could be applied as a criterion for hygienic surfaces.

The results of this work were summarized in a checklist as a guide for the optimization of cleaning processes.