Advances in Nonfouling Materials: Perspectives for the Food Industry

被引：97

作者：

Merian, Tiphaine ^{[1
]}

Goddard, Julie M. ^{[1
]}

机构：

[1] Univ Massachusetts, Chenoweth Labs 344, Dept Food Sci, Amherst, MA 01003 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2012年 / 60卷 / 12期

关键词：

nonfouling material; fouling release; protein repellent; self-cleaning; food processing; SELF-ASSEMBLED MONOLAYERS; POLYETHERSULFONE ULTRAFILTRATION MEMBRANES; PROTEIN SURFACE INTERACTIONS; STAINLESS-STEEL SURFACES; BOVINE SERUM-ALBUMIN; POLY(ETHYLENE GLYCOL); CHAIN-LENGTH; SUPERHYDROPHOBIC SURFACES; BLOCK-COPOLYMER; CROSS-LINKING;

D O I：

10.1021/jf204741p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：2943 / 2957

页数：15

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