Evaluation of Coating Film Formation Process Using the Fluorescence Method

In this paper, we invented a novel observation method of the coating film formation process using the fluorescence method. With this method, the temporal change in the coating film thickness can be evaluated quantitatively. In addition, since the thickness and flow of the coating film can be measured simultaneously, the detailed coating film formation process was clarified. In the experiment, the adhesion behavior of the spray-paint droplets when applied to a wall was investigated. The characteristics of coating films formed by the spray droplets, particularly the influence of injection pressure on the coating film formation, were determined using the fluorescence method. At the initial stage of the coating process, the coating area increased linearly. When the ratio of the coating area to the measurement range reached about 80%, the rate at which the coating area increased slowed down, and an overlap began. The amount of paint that adhered to the coating film formation could be estimated by calculating the overlap ratio. Moreover, the thickness and smoothness of the coating film were evaluated using the histogram data of the fluorescence intensity. The leveling process was discussed in relation to the standard deviation of the histogram data. In addition, the flow of the paint during the coating film formation was investigated using tracer particles, and the effect of the spray gun injection pressure on the leveling process was investigated. Changes in the film thickness and flow during the coating film formation process could be evaluated through fluorescence observation.

Fluorescence Method in Measuring the Degree of Brine Penetration into Boneless Whole-Muscle Turkey Meat

Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penetration depth of the brine. Study objects and methods. The present research featured samples of brined turkey breast and thigh meat. The experiment was based on standard research methods, e.g. macro- and microscopy, statistical method, etc. It also included an original fluorescence method for determining the penetration depth of sodium chloride brine into turkey muscles. Results and discussion. The experimental brine consisted of food salt, white sugar, water, and fluorescein disodium salt, while brine without fluorophore served as control. Regardless of sodium chloride concentration, the changes in the ripening depth of the turkey breast samples were 8 times lower after 5 min, 3 times – after 12 h, and 4 times after 24 h. Complete ripening occurred after 36 h, which was confirmed by visual and fluorophore measurements. The thigh meat samples showed a smaller area of sodium chloride penetration: 8 times lower – after 5 min, 2 times – after 12 and 24 h. Complete salting was also registered after 36 h of brining. Conclusion. The fluorescence method proved quite effective in determining the ripening of boneless turkey parts meat.