期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 12, 页码 2943-2957出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf204741p
关键词
nonfouling material; fouling release; protein repellent; self-cleaning; food processing
资金
- USDA [2010-34637-20985]
Fouling of complex food components onto food-processing materials affects food quality, food safety, and operating efficiency. Developments in nonfouling and fouling-release materials for biomedical and marine applications enable the potential for adaptation to food applications; however, challenges remain. The purpose of this review is to present different strategies to prevent fouling and/or facilitate foulant removal with a critical point of view for an application of such materials on food-processing surfaces. Nonfouling, self-cleaning, and amphiphilic materials are reviewed, including an explanation of the mechanism of action, as well as inherent limitations of each technology. Perspectives on future research directions for the design of food processing surfaces with antifouling and/or fouling release properties are provided.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据