Centrifugal tester versus a novel design to measure particle adhesion strength and investigation of effect of physical characteristics (size, shape, density) of food particles on food surfaces

Ermis, E., Farnish, R.J., Berry, R.J. and Bradley, M.S.A. (2011) Centrifugal tester versus a novel design to measure particle adhesion strength and investigation of effect of physical characteristics (size, shape, density) of food particles on food surfaces. Journal of Food Engineering, 104 (4). pp. 518-524. ISSN 0260-8774 (doi:10.1016/j.jfoodeng.2011.01.008)

Abstract

A new experimental procedure has been established and a novel Impact Adhesion Tester has been designed and constructed. In the experiment, the amount of powder detached from one side of a crisp substrate by the impact forces (48, 77 and 102 g-force) generated by the tester was measured. In addition, a centrifuge tester was used along with specially designed tubes for substrate housing. Centrifugal speed applied varied from 300 up to 4000 rpm. Crisps (3 cm diameter and 3 mm thickness) and wood veneer pieces (1 x 2 cm and 2 mm thickness) were used as test substrates and salt particles (63–125, 125–180, and 180–250 lm) were used as coating material after applying oil on the surface. The comparison between results obtained from two methods was discussed. In addition, spherical and crushed glass particles (150–180, and 212–250 lm) were used to investigate the effect of shape on adhesion strength.
Significant changes in adhesion strength have been observed for particles with different sizes and shapes.

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