Temperature Effects on Food Contact Surface Properties

Measurable contact surface properties related to surface energy have been suggested to provide direction for prediction and control of fluid food behavior at interfaces. With respect to fouling of heat exchangers, such properties may be useful for development of mathematical models which incorporate surface-related terms. Surface energy parameters for a variety of contact surfaces were recorded at temperatures from 7 to 80°C. A linear dependence was observed between surface energy properties and temperature. This suggests a need to account for temperature influences on surface energy in further development of models which describe surface interactions undergone by food components at temperatures outside of the ambient range.