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Strength of bonding of food soils to dishes
Author(s) -
Day J. M.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637490
Subject(s) - steaming , soil water , alkalinity , chemistry , vaporization , aqueous solution , materials science , soil science , environmental science , organic chemistry , food science
The material which is baked onto ovenware and casseroles is probably more strongly bound than any other food soil. A method has been developed for measuring the relative bonding strength using a calibrated hydraulic jet. Soil‐to‐soil bonds are more readily weakened by aqueous action than soil‐to‐substrate bonds; both types of bonds are stronger on aluminum than they are on glass. Rate of soil removal was increased by increasing the concentration and alkalinity of the detergent. Temperature had the usual exponential effect, doubling the rate each 10.5 C. Time naturally was effective and a number of soaking studies showed this. Time and temperature yielded excellent results in steaming studies. Rather large amounts of energy were necessary to loosen and remove food soil. Some combination of 3 energy inputs was required. Chemical input ranged from water to high concentrations of highly alkaline detergent. Thermal levels ranged from moderate increase in temperature (40 C) to the latent heat of vaporization in steam applications (100 C). Mechanical energy was supplied by impingement of a hydraulic jet at forces from 40 to 350g.