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Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers

机译:使用扫描液动态计量装置了解烘烤猪油污垢层的清洁

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摘要

Extended or repeated heating of food fats promotes polymerisation reactions that produce difficult-to-remove soil layers. Cleaning of these baked-on/burnt-on fat deposits was investigated using model layers generated by baking lard on 316 stainless steel discs. Rigorous characterisation of the layer material was difficult, as it was insoluble in most solvents. Cleaning was studied using the scanning fluid dynamic gauging technique developed by Gordon et al. (Meas Sci Technol 21:85–103, ), which provides non-contact in situ measurement of layer thickness at several sites on a sample in real time. Tests at 50 C with alkali (sodium hydroxide, pH 10.4–11) and three surfactant solutions indicated two removal mechanisms, related to the (1) roll-up and (2) dispersion mechanisms reported for oily oils, namely (1) penetration of solvent at the soil–liquid interface, resulting in detachment of the soil layer as a coherent film, observed with linear alkylbenzene sulfonic acid (LAS) and Triton X-100 and aqueous sodium hydroxide at pH 10.4–11; and (2) the breakdown promoted by the agent penetrating through the layer, observed with cetyl trimethyl ammonium bromide (CTAB), in which CTAB antagonised the cleaning action of LAS.
机译:长时间或反复加热食物脂肪会促进聚合反应,从而产生难以去除的土壤层。使用在316不锈钢圆盘上烘烤猪油产生的模型层,研究了这些烘烤/燃烧脂肪沉积物的清洁方法。很难对层材料进行严格的表征,因为它不溶于大多数溶剂。使用Gordon等人开发的扫描流体动态测量技术研究了清洁。 (Meas Sci Technol 21:85–103,),它提供了样品上多个位置的非接触式原位实时测量。在50℃下用碱(氢氧化钠,pH 10.4-11)和三种表面活性剂溶液进行的测试表明,有两种去除机理,与(1)卷起和(2)油性分散机理有关。油脂,即(1)溶剂在土壤-液体界面的渗透,导致土壤层以粘连膜的形式脱离,使用线性烷基苯磺酸(LAS)和Triton X-100以及pH 10.4–的氢氧化钠水溶液观察到11; (2)用十六烷基三甲基溴化铵(CTAB)观察到,试剂渗透穿过该层促进了分解,其中CTAB拮抗了LAS的清洁作用。

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