Rheological and surface parameters governing the adhesion of food gels on solid surfaces
The adhesion of food on solid surfaces, industrial plants and packaging, is reported to be associated with mechanical anchoring and/or from interfacial strengths [1, 2]. The level of adhesion evolves not only according to the properties of surfaces of both materials in contact, but also according to the composition, structure and to the rheological properties of the food. The surface properties of food and packaging, such as surface topography or solid surface tension, should be taken into account for evaluating the adhesion [3-4]. According to the thermodynamic theory, the work of adhesion (WA) refers to the surface energy (g) difference between the adhesive (s) and the adherent (l) surfaces in contact following the equation WA = gs + gl − gsl
The fracture energy is related to thermodynamic work of adhesion [5] as:
W = WA (1+ f (t, ν)) (1)
where f (t, ν) is a temperature and rate-dependent viscoelastic term.
This work was carried out to determine the dominating factors in the phenomena of adhesion to the solid surface using representative model systems of the food made with biopolymers. The adhesiveness of iota–carrageenan gels was evaluated based on their rheological properties: not only viscoelastic (storage modulus and loss tangent), but also properties at large deformation like breaking shear stress and breaking shear strain. The thermodynamic properties on adhesion was studied by using different solid surfaces in contact (steel, glass and plastics) or gel added with milk proteins such as sodium caseinate or whey protein isolate, for which the viscoelastic properties did not change.
In our models, the adhesiveness increased at higher concentrations of carrageenan and also with increased amounts of caseinate (but not a high rise with added WPI). This was understood to be a consequence of large deformation rheological properties (breaking shear stress, sb) of the gels rather than their small deformation properties (storage modulus, G’). But for gels possessing similar breaking shear stress values, gels containing added caseinate exhibited higher adhesiveness when compared to those containing whey proteins, suggesting dissimilar surface properties of proteins. When in contact with different surfaces, adhesiveness for gel containing carrageenan alone seemed to increase with increasing hydrophilicity of solid surface. In presence of added proteins, no relation was evidenced between adhesion and surface properties suggesting different interactions of proteins with different surfaces.
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Rubie Mavelil Sam, Véronique Bosc, Camille Michon
AgroParisTech, UMR 1145 Ingénerie Procédés Aliments, 1 Avenue des Olympiades, F-91300, Massy, Paris, France











