Super-Hydrophilicity of Stainless Steel Surface Induced by Heat Treatment with Gaseous Ozone

2012 ◽  
Vol 34 (4) ◽  
pp. 315-321 ◽  
Author(s):  
Kazuhiro Takahashi ◽  
Satoshi Fukuzaki
Keyword(s):  
Heat Treatment ◽  
Stainless Steel ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Gaseous Ozone

scholarly journals An analysis of milk fouling formed during heat treatment on a stainless steel surface with different degrees of roughness

2016 ◽  
Vol 34 (No. 3) ◽  
pp. 271-279 ◽  
Author(s):  
Piepiórka-Stepuk Joanna ◽  
Tandecka Katarzyna ◽  
Jakubowski Marek
Keyword(s):  
Heat Treatment ◽  
Stainless Steel ◽  
Steel Surface ◽  
Raw Milk ◽  
Stainless Steel Surface ◽  
Microscopic Structure ◽  
Milk Processing ◽  
Confocal Scanning Laser Microscope ◽  
Confocal Scanning ◽  
Confocal Scanning Laser

Results of research on the effect of stainless steel (SS) surface roughness on the amount and microscopic structure of milk impurities, formed under the influence of high-temperature milk processing are presented. Three types of plates of different roughness were used in the study: R<sub>a</sub> = 0.028 µm; R<sub>a</sub> = 0.174 µm; R<sub>a</sub> = 0.445 µm. The plates were immersed in raw milk and heated at 85–90°C for 30 min, imitating pasteurisation conditions. As a result of this action, a milk sediment difficult to remove was created. The structure of impurities was determined by the Confocal Scanning Laser Microscope CSLM method. The analysis of the microscopic structure of formed milk impurities enabled their classification into three types depending on their structure and way of their bonding to the surface. The research results suggested that the roughness plays a prominent role in the level of fouling and probably in cleaning effectiveness.

scholarly journals Study on the effect of Weber Number to heat transfer of multiple droplets on hot stainless steel surface

2018 ◽  
Vol 154 ◽  
pp. 01114 ◽  
Author(s):  
Aria Riswanda ◽  
Indro Pranoto ◽  
Deendarlianto ◽  
Indarto ◽  
Teguh Wibowo
Keyword(s):  
Stainless Steel ◽  
Surface Temperature ◽  
Weber Number ◽  
Steel Surface ◽  
Cooling System ◽  
Spray Cooling ◽  
Stainless Steel Surface ◽  
Temperature Decrease ◽  
Evaporation Time ◽  
Decrease Rate

Multiple droplets are drops of water that continuously dropped onto a surface. Spray cooling is an application of the use of droplet on a cooling system. Spray cooling is usually used in a cooling system of electronic devices, and material quenching. In this study, correlations between Weber number and surface temperature decrease rate during multiple droplets impingement are investigated and analyzed. Visualization process is used to help determine the evaporation time of droplets impingement by using high speed camera. Induction stove is used to maintain a stainless steel surface temperature at 120°C, 140°C, and 160°C. The Weber number was varied at 15, and 52.5 to simulate low and medium Weber number. The result of this study shows that increase in Weber number does not increase the temperature decrease rate noticeably. Whereas the Weber number decrease the time required for surface temperature to reach its lowest surface temperature. It was also found that for low and medium Weber number, Weber number affect the evaporation time of multiple droplets after impingement.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder
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