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A Predictive Model for Food Particle interactions with Contact Surfaces
Author(s) -
McGUIRE JOSEPH
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb08558.x
Subject(s) - surface tension , adsorption , particle (ecology) , range (aeronautics) , materials science , contact angle , flow (mathematics) , surface (topology) , thermodynamics , surface energy , chemistry , mechanics , composite material , physics , mathematics , oceanography , geometry , geology
The protein adsorption rate from whole milk onto various surfaces was modeled as a function of contact surface tension, surface temperature, and time. A new kinetic parameter related to the value of contact surface tension which corresponds to a minimal interaction between food components and the solid surface is introduced. This experimentally measurable parameter quantifies the influence of contact surface tension on the activation energy required for irreversible protein adsorption. In spite of its simplicity, the model adequately predicted initial adsorptive behavior under steady flow conditions for a wide range of surface properties.