The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Maude Jimenez - One of the best experts on this subject based on the ideXlab platform.
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Influence of stainless steel surface properties on whey protein fouling under Industrial Processing conditions
Journal of Food Engineering, 2018Co-Authors: Sawsen Zouaghi, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Thierry Six, Nicolas Nuns, Pardis Simon, Maude JimenezAbstract:Heat-induced fouling is a financial and environmental burden for food and dairy industries and its control is therefore desperately needed. A better understanding of the fouling mechanisms and their relation to stainless steel surface properties is thus of considerable interest. This work aims at studying the impact of stainless steel's surface morphology and surface free energy on fouling by a model dairy solution by a close examination of the deposit's growth and adhesion at the substrate-fluid interface. Pristine model surfaces of controlled roughness and surface energy, i.e. native, mirror polished and biomimetic femtosecond laser textured stainless steel surfaces, fluorosilanized or not, were tested under isothermal conditions in a pilot pasteurization facility fed with a model dairy fluid (whey protein and calcium solution). Multi-scale characterizations of those surfaces before and after fouling, using a wide range of analytical tools (goniometry, SEM, ToF-SIMS, EPMA X-Ray mappings) allowed for a better comprehension of the impact of surface energy and morphology modifications on the fouling behavior while highlighting their complex interactions in fouling governance. Lower surface energy was shown to be an asset against deposit growth, as fluorosilanization of native stainless steel allowed to reduce fouling by 72% (wt.%). The relative sizes of surface relief versus fouling agents has been found crucial, as it impacts interlocking phenomena. Textured surfaces have shown a tremendous increase in fouling (+391% for textured, +86% for fluorosilanized textured). However, interesting fouling performances were obtained on smooth, hydrophobic surfaces, as a reduction by 83% of fouling weight was achieved with fluorosilanized polished samples. Crown Copyright (C) 2018 Published by Elsevier Ltd. All rights reserved.
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Antifouling biomimetic liquid-infused stainless steel: application to rairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Maude JimenezAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112 degrees) exhibited an extremely slippery nature (contact angle hysteresis of 0.6 degrees). Outstanding fouling-release performances were obtained for these liquid-infused surfaces as absolutely no trace of dairy deposit was found after 90 min of pasteurization test in pilot-scale equipment followed by a short water rinse.
Sawsen Zouaghi - One of the best experts on this subject based on the ideXlab platform.
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Influence of stainless steel surface properties on whey protein fouling under Industrial Processing conditions
Journal of Food Engineering, 2018Co-Authors: Sawsen Zouaghi, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Thierry Six, Nicolas Nuns, Pardis Simon, Maude JimenezAbstract:Heat-induced fouling is a financial and environmental burden for food and dairy industries and its control is therefore desperately needed. A better understanding of the fouling mechanisms and their relation to stainless steel surface properties is thus of considerable interest. This work aims at studying the impact of stainless steel's surface morphology and surface free energy on fouling by a model dairy solution by a close examination of the deposit's growth and adhesion at the substrate-fluid interface. Pristine model surfaces of controlled roughness and surface energy, i.e. native, mirror polished and biomimetic femtosecond laser textured stainless steel surfaces, fluorosilanized or not, were tested under isothermal conditions in a pilot pasteurization facility fed with a model dairy fluid (whey protein and calcium solution). Multi-scale characterizations of those surfaces before and after fouling, using a wide range of analytical tools (goniometry, SEM, ToF-SIMS, EPMA X-Ray mappings) allowed for a better comprehension of the impact of surface energy and morphology modifications on the fouling behavior while highlighting their complex interactions in fouling governance. Lower surface energy was shown to be an asset against deposit growth, as fluorosilanization of native stainless steel allowed to reduce fouling by 72% (wt.%). The relative sizes of surface relief versus fouling agents has been found crucial, as it impacts interlocking phenomena. Textured surfaces have shown a tremendous increase in fouling (+391% for textured, +86% for fluorosilanized textured). However, interesting fouling performances were obtained on smooth, hydrophobic surfaces, as a reduction by 83% of fouling weight was achieved with fluorosilanized polished samples. Crown Copyright (C) 2018 Published by Elsevier Ltd. All rights reserved.
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Antifouling Biomimetic Liquid-Infused Stainless Steel: Application to Dairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Séverine Bellayer, Savvas G. Hatzikiriakos, Guillaume DelaplaceAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112°) exhibited an extremely slippery...
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Antifouling biomimetic liquid-infused stainless steel: application to rairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Maude JimenezAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112 degrees) exhibited an extremely slippery nature (contact angle hysteresis of 0.6 degrees). Outstanding fouling-release performances were obtained for these liquid-infused surfaces as absolutely no trace of dairy deposit was found after 90 min of pasteurization test in pilot-scale equipment followed by a short water rinse.
Guillaume Delaplace - One of the best experts on this subject based on the ideXlab platform.
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Influence of stainless steel surface properties on whey protein fouling under Industrial Processing conditions
Journal of Food Engineering, 2018Co-Authors: Sawsen Zouaghi, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Thierry Six, Nicolas Nuns, Pardis Simon, Maude JimenezAbstract:Heat-induced fouling is a financial and environmental burden for food and dairy industries and its control is therefore desperately needed. A better understanding of the fouling mechanisms and their relation to stainless steel surface properties is thus of considerable interest. This work aims at studying the impact of stainless steel's surface morphology and surface free energy on fouling by a model dairy solution by a close examination of the deposit's growth and adhesion at the substrate-fluid interface. Pristine model surfaces of controlled roughness and surface energy, i.e. native, mirror polished and biomimetic femtosecond laser textured stainless steel surfaces, fluorosilanized or not, were tested under isothermal conditions in a pilot pasteurization facility fed with a model dairy fluid (whey protein and calcium solution). Multi-scale characterizations of those surfaces before and after fouling, using a wide range of analytical tools (goniometry, SEM, ToF-SIMS, EPMA X-Ray mappings) allowed for a better comprehension of the impact of surface energy and morphology modifications on the fouling behavior while highlighting their complex interactions in fouling governance. Lower surface energy was shown to be an asset against deposit growth, as fluorosilanization of native stainless steel allowed to reduce fouling by 72% (wt.%). The relative sizes of surface relief versus fouling agents has been found crucial, as it impacts interlocking phenomena. Textured surfaces have shown a tremendous increase in fouling (+391% for textured, +86% for fluorosilanized textured). However, interesting fouling performances were obtained on smooth, hydrophobic surfaces, as a reduction by 83% of fouling weight was achieved with fluorosilanized polished samples. Crown Copyright (C) 2018 Published by Elsevier Ltd. All rights reserved.
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Antifouling Biomimetic Liquid-Infused Stainless Steel: Application to Dairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Séverine Bellayer, Savvas G. Hatzikiriakos, Guillaume DelaplaceAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112°) exhibited an extremely slippery...
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Antifouling biomimetic liquid-infused stainless steel: application to rairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Maude JimenezAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112 degrees) exhibited an extremely slippery nature (contact angle hysteresis of 0.6 degrees). Outstanding fouling-release performances were obtained for these liquid-infused surfaces as absolutely no trace of dairy deposit was found after 90 min of pasteurization test in pilot-scale equipment followed by a short water rinse.
Savvas G. Hatzikiriakos - One of the best experts on this subject based on the ideXlab platform.
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Influence of stainless steel surface properties on whey protein fouling under Industrial Processing conditions
Journal of Food Engineering, 2018Co-Authors: Sawsen Zouaghi, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Thierry Six, Nicolas Nuns, Pardis Simon, Maude JimenezAbstract:Heat-induced fouling is a financial and environmental burden for food and dairy industries and its control is therefore desperately needed. A better understanding of the fouling mechanisms and their relation to stainless steel surface properties is thus of considerable interest. This work aims at studying the impact of stainless steel's surface morphology and surface free energy on fouling by a model dairy solution by a close examination of the deposit's growth and adhesion at the substrate-fluid interface. Pristine model surfaces of controlled roughness and surface energy, i.e. native, mirror polished and biomimetic femtosecond laser textured stainless steel surfaces, fluorosilanized or not, were tested under isothermal conditions in a pilot pasteurization facility fed with a model dairy fluid (whey protein and calcium solution). Multi-scale characterizations of those surfaces before and after fouling, using a wide range of analytical tools (goniometry, SEM, ToF-SIMS, EPMA X-Ray mappings) allowed for a better comprehension of the impact of surface energy and morphology modifications on the fouling behavior while highlighting their complex interactions in fouling governance. Lower surface energy was shown to be an asset against deposit growth, as fluorosilanization of native stainless steel allowed to reduce fouling by 72% (wt.%). The relative sizes of surface relief versus fouling agents has been found crucial, as it impacts interlocking phenomena. Textured surfaces have shown a tremendous increase in fouling (+391% for textured, +86% for fluorosilanized textured). However, interesting fouling performances were obtained on smooth, hydrophobic surfaces, as a reduction by 83% of fouling weight was achieved with fluorosilanized polished samples. Crown Copyright (C) 2018 Published by Elsevier Ltd. All rights reserved.
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Antifouling Biomimetic Liquid-Infused Stainless Steel: Application to Dairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Séverine Bellayer, Savvas G. Hatzikiriakos, Guillaume DelaplaceAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112°) exhibited an extremely slippery...
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Antifouling biomimetic liquid-infused stainless steel: application to rairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Maude JimenezAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112 degrees) exhibited an extremely slippery nature (contact angle hysteresis of 0.6 degrees). Outstanding fouling-release performances were obtained for these liquid-infused surfaces as absolutely no trace of dairy deposit was found after 90 min of pasteurization test in pilot-scale equipment followed by a short water rinse.
Christophe Andre - One of the best experts on this subject based on the ideXlab platform.
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Influence of stainless steel surface properties on whey protein fouling under Industrial Processing conditions
Journal of Food Engineering, 2018Co-Authors: Sawsen Zouaghi, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Thierry Six, Nicolas Nuns, Pardis Simon, Maude JimenezAbstract:Heat-induced fouling is a financial and environmental burden for food and dairy industries and its control is therefore desperately needed. A better understanding of the fouling mechanisms and their relation to stainless steel surface properties is thus of considerable interest. This work aims at studying the impact of stainless steel's surface morphology and surface free energy on fouling by a model dairy solution by a close examination of the deposit's growth and adhesion at the substrate-fluid interface. Pristine model surfaces of controlled roughness and surface energy, i.e. native, mirror polished and biomimetic femtosecond laser textured stainless steel surfaces, fluorosilanized or not, were tested under isothermal conditions in a pilot pasteurization facility fed with a model dairy fluid (whey protein and calcium solution). Multi-scale characterizations of those surfaces before and after fouling, using a wide range of analytical tools (goniometry, SEM, ToF-SIMS, EPMA X-Ray mappings) allowed for a better comprehension of the impact of surface energy and morphology modifications on the fouling behavior while highlighting their complex interactions in fouling governance. Lower surface energy was shown to be an asset against deposit growth, as fluorosilanization of native stainless steel allowed to reduce fouling by 72% (wt.%). The relative sizes of surface relief versus fouling agents has been found crucial, as it impacts interlocking phenomena. Textured surfaces have shown a tremendous increase in fouling (+391% for textured, +86% for fluorosilanized textured). However, interesting fouling performances were obtained on smooth, hydrophobic surfaces, as a reduction by 83% of fouling weight was achieved with fluorosilanized polished samples. Crown Copyright (C) 2018 Published by Elsevier Ltd. All rights reserved.
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Antifouling Biomimetic Liquid-Infused Stainless Steel: Application to Dairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Séverine Bellayer, Savvas G. Hatzikiriakos, Guillaume DelaplaceAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112°) exhibited an extremely slippery...
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Antifouling biomimetic liquid-infused stainless steel: application to rairy Industrial Processing
ACS Applied Materials & Interfaces, 2017Co-Authors: Sawsen Zouaghi, Thomas Dargent, Yannick Coffinier, Vincent Thomy, Sona Moradi, Christophe Andre, Guillaume Delaplace, Séverine Bellayer, Savvas G. Hatzikiriakos, Maude JimenezAbstract:Fouling is a widespread and costly issue, faced by all food-Processing industries. Particularly, in the dairy sector, where thermal treatments are mandatory to ensure product safety, heat-induced fouling represents up to 80% of the total production costs. Significant environmental impacts, due the massive consumption of water and energy, are also to deplore. Fouling control solutions are thus desperately needed, as they would lead to substantial financial gains as well as tremendous progress toward eco-responsible processes. This work aims at presenting a novel and very promising dairy fouling-mitigation strategy, inspired by nature, and to test its antifouling performances in real Industrial conditions. Slippery liquid-infused surfaces were successfully designed directly on food grade stainless steel, via femtosecond laser ablation, followed by fluorosilanization and impregnation with an inert perfluorinated oil. Resulting hydrophobic surfaces (water contact angle of 112 degrees) exhibited an extremely slippery nature (contact angle hysteresis of 0.6 degrees). Outstanding fouling-release performances were obtained for these liquid-infused surfaces as absolutely no trace of dairy deposit was found after 90 min of pasteurization test in pilot-scale equipment followed by a short water rinse.
