Mecatheque
Results of collective works
Reducing adhesion of food products to reduce the amount of water required for cleaning: Phase 2: tests on textured blade knives
Industrial meat-processing companies, primarily those involved in meat carving and chopping, require significant quantities of water for cleaning, among other things, chopping blades. They would like to be able to reduce the quantity of water used. This might be done by reducing adhesion of the meat to the blade knife. This phase of the study (S2041) therefore focused on this point, with a tribology test to characterise the friction and wear behaviour of food products with a view to identifying materials and/or surface treatments that might resolve this problem. Following a literature review, two feasibility test campaigns were carried out using the blade knives of a food mixer – the first using water heated to 40°C for cleaning, and the second using an optimised protocol and new solutions, such as Femto-second laser texturing. The disparate results from these tests reveal the need to optimise the existing protocol by means of a more extensive test campaign.
Author : Yan-Ming CHEN, Cetim
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S2041 - Reducing adhesion of food products to reduce the amount of water required for cleaning: Phase 2: tests on textured blade knives
