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Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart

Rizvanovic, Elvis LU (2019) KLTM05 20191
Food Technology and Nutrition (M.Sc.)
Abstract
Stickiness of different food products on surfaces can occur naturally during food filling in Tetra Recart form- and seal machines. The aim of this thesis was to develop a model and an adhesion test method for determining and understanding this stickiness. More specifically for the food products whole peeled tomatoes, sliced mushrooms, mandarin chops and peach halves on stainless-steel. Additionally, the phenomenon wetting was studied to gain understanding in its link to stickiness. To determine stickiness the tilted plane method was used. From this method, gliding angles for the different food products were obtained. To study wetting, digital observations, surface tension measurements and hysteresis measurements were performed. These... (More)
Stickiness of different food products on surfaces can occur naturally during food filling in Tetra Recart form- and seal machines. The aim of this thesis was to develop a model and an adhesion test method for determining and understanding this stickiness. More specifically for the food products whole peeled tomatoes, sliced mushrooms, mandarin chops and peach halves on stainless-steel. Additionally, the phenomenon wetting was studied to gain understanding in its link to stickiness. To determine stickiness the tilted plane method was used. From this method, gliding angles for the different food products were obtained. To study wetting, digital observations, surface tension measurements and hysteresis measurements were performed. These measurements were used to determine the work of adhesion caused by wetting, also named wetting force. The obtained wetting force was then compared to the force obtained from tilted plane outcome.

The result from the tilted plane method indicates the greatest stickiness for mandarin wedges and mushroom slices followed by peach halves and lastly whole peeled tomatoes. Mandarin wedges and mushroom slices were stuck on the surface material up to a 90 ° angle. This makes the result for these two products undistinguishable. The method can be optimized to make it more compatible with smaller food products. This can be made by making the food products more wet in order for them to slide easier on the test surface. Another technique of optimizing the tilted plane method is to pre-wet the test surface to enable better gliding.

The result from the wetting study indicates that the theoretical wetting model does not match the practical outcome from the tilted plane method with a factor of 300. To gain further understanding in the mismatch, the wetting study can be optimized by making sure that the visualization of wetting is made more efficient. This can be made by including a good lighting source and improved camera with higher resolution and image acquisition. However, the theoretical wetting model may not match the practical outcome due to wetting not being the only contributing factor to stickiness. (Less)
Popular Abstract (Swedish)
Vidhäftning är ett fenomen som naturligt uppstår i livsmedelsindustrin. Fenomenet uppstår främst då livsmedelsprodukter klibbar sig fast och fäster till ytor i processutrustning. I flera fall kan vidhäftning vara till god nytta till exempel som en sensorisk aspekt, men i livsmedelsindustrin kan fenomenet utgöra en nackdel.

Tetra Pak har i ett projekt tillsammans med Lunds Tekniska Högskola utvecklat en metod för bestämning av vidhäftning hos olika livsmedelsprodukter. Metoden syftar främst till att bidra Tetra Pak med en metod som kan kvantifiera vidhäftning hos nya kunders livsmedelsprodukter utan att behöva testa produkterna i Tetra Recarts fyllningsmaskin.

Metoden som har utvecklats för att bestämma vidhäftning hos... (More)
Vidhäftning är ett fenomen som naturligt uppstår i livsmedelsindustrin. Fenomenet uppstår främst då livsmedelsprodukter klibbar sig fast och fäster till ytor i processutrustning. I flera fall kan vidhäftning vara till god nytta till exempel som en sensorisk aspekt, men i livsmedelsindustrin kan fenomenet utgöra en nackdel.

Tetra Pak har i ett projekt tillsammans med Lunds Tekniska Högskola utvecklat en metod för bestämning av vidhäftning hos olika livsmedelsprodukter. Metoden syftar främst till att bidra Tetra Pak med en metod som kan kvantifiera vidhäftning hos nya kunders livsmedelsprodukter utan att behöva testa produkterna i Tetra Recarts fyllningsmaskin.

Metoden som har utvecklats för att bestämma vidhäftning hos livsmedelsprodukter är den så kallade lutande plan metoden. I denna metod placeras den livsmedelsprodukt som önskas att studeras på en plan yta. Planets lutning justeras sedan och utifrån detta fås vinklar fram som kan användas för att dra koppling till produktens vidhäftning. Resultatet visar att utvecklad metodik ger ett övertygande resultat som kan användas för att bestämma vidhäftning hos livsmedelsprodukter för diverse ytmaterial. Utifrån metoden kan vidhäftning bestämmas för bland annat glas och rostfritt stål med varierande ytbetingelser. Resultatet visar även att lutande plan metoden är som mest lämpad för större livsmedelsprodukter, till exempel helskalade tomater och aprikoshalvor. Metoden kan hantera mindre livsmedelsprodukter, till exempel champinjonskivor och mandarinklyftor men för att erhålla högre specificitet krävs en mindre metodoptimering.

Fördelarna med den nyutvecklade metodiken är flertaliga för Tetra Pak. Lutande plan metoden leder till att kvantifiering av vidhäftning görs möjlig utan att använda storskalig processutrustning. Metoden kräver nämligen ytterst få material till försöksuppställningen vilket är fördelaktigt ur ett kostnadsperspektiv. Det krävs även endast grundläggande kunskaper i att utföra försök eftersom metoden är användarvänlig och enkel. Metoden kan därmed användas av i princip vem som helst. Ytterligare är modellen väldigt tidseffektiv vilket leder till att många replikat kan göras för att säkerställa det framtagna resultatets statistiska signifikans och relevans. Sammanfattningsvis anses den lutande plan metoden vara en utmärkt metod för att bestämma vidhäftning hos livsmedelsprodukter till ytor. Metoden har dessutom god vidareutvecklingspotential. (Less)
Please use this url to cite or link to this publication:
author
Rizvanovic, Elvis LU
supervisor
organization
course
KLTM05 20191
year
type
H2 - Master's Degree (Two Years)
subject
language
English
id
8983316
date added to LUP
2019-07-04 11:50:27
date last changed
2019-07-04 11:50:27
@misc{8983316,
  abstract     = {Stickiness of different food products on surfaces can occur naturally during food filling in Tetra Recart form- and seal machines. The aim of this thesis was to develop a model and an adhesion test method for determining and understanding this stickiness. More specifically for the food products whole peeled tomatoes, sliced mushrooms, mandarin chops and peach halves on stainless-steel. Additionally, the phenomenon wetting was studied to gain understanding in its link to stickiness. To determine stickiness the tilted plane method was used. From this method, gliding angles for the different food products were obtained. To study wetting, digital observations, surface tension measurements and hysteresis measurements were performed. These measurements were used to determine the work of adhesion caused by wetting, also named wetting force. The obtained wetting force was then compared to the force obtained from tilted plane outcome.

The result from the tilted plane method indicates the greatest stickiness for mandarin wedges and mushroom slices followed by peach halves and lastly whole peeled tomatoes. Mandarin wedges and mushroom slices were stuck on the surface material up to a 90 ° angle. This makes the result for these two products undistinguishable. The method can be optimized to make it more compatible with smaller food products. This can be made by making the food products more wet in order for them to slide easier on the test surface. Another technique of optimizing the tilted plane method is to pre-wet the test surface to enable better gliding.

The result from the wetting study indicates that the theoretical wetting model does not match the practical outcome from the tilted plane method with a factor of 300. To gain further understanding in the mismatch, the wetting study can be optimized by making sure that the visualization of wetting is made more efficient. This can be made by including a good lighting source and improved camera with higher resolution and image acquisition. However, the theoretical wetting model may not match the practical outcome due to wetting not being the only contributing factor to stickiness.},
  author       = {Rizvanovic, Elvis},
  language     = {eng},
  note         = {Student Paper},
  title        = {Development of a Method to Quantify Stickiness of Filling Products in Tetra Recart},
  year         = {2019},
}