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Laminar flow cleaning of gelatinised, partially hydrolysed starch
Author(s) -
Zahn Susann,
Otto Clemens,
Rohm Harald
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14327
Subject(s) - starch , dextrin , diastase , hydrolysis , chemistry , viscosity , surface tension , laminar flow , chromatography , chemical engineering , food science , materials science , composite material , organic chemistry , physics , quantum mechanics , engineering , thermodynamics
Summary The cleanability of food contact materials is, among others, determined by the physico‐chemical properties of the soiling material. In the current study, starch of different origin was gelatinised and partially hydrolysed with diastase. The degree of hydrolysis was determined as the reducing capacity in terms of dextrose equivalents, and by the changes in apparent viscosity and surface tension. After spreading the starch paste on electropolished stainless steel coupons and subsequent drying, the removal was studied with a laboratory flow cell. These cleaning tests revealed a higher cleaning effectivity for smaller dextrins, which can be attributed to corresponding changes in solubility. Furthermore, the addition of commercially available diastase to demineralised water increased the cleaning effectivity of starch and dextrin soils at 25 °C. The results indicate that smaller starch breakdown products require reduced energy for removal so that cleaning processes can be adequately adjusted.