Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2012 Mar 28;60(12):2943-57. doi: 10.1021/jf204741p. Epub 2012 Mar 20.
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.
复杂食品成分对食品加工材料的污染会影响食品质量、食品安全和运行效率。用于生物医学和海洋应用的不粘污和防污释放材料的发展为适应食品应用提供了潜力；然而，挑战依然存在。本综述的目的是提出不同的策略来防止污染和/或促进污垢去除，并对这些材料在食品加工表面上的应用进行了批判性的分析。综述了不粘污、自清洁和两亲性材料，包括作用机制的解释，以及每种技术的固有局限性。对设计具有抗污染和/或防污释放性能的食品加工表面的未来研究方向提供了一些看法。
