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Click on “Download PDF” for the PDF version or on the title for the HTML version. If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options. Surface Modification to Improve Milk Cleanability of Stainless Steel TubesPublished by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org Citation: 2017 ASABE Annual International Meeting 1700332.(doi:10.13031/aim.201700332)Authors: Eduardo Moreno, John K. Schueller, Ikko Ihara, Hitomi Yamaguchi Keywords: cleaning, dairy, dynamic, manufacturing, milk, surface, wetting. The internal surfaces of pipes and tubes in the dairy industry must be kept clean for food safety and hygiene. Ten different sets of magnetic abrasive finishing (MAF) parameters were used to produce 20 mm outside-diameter 304 stainless steel tubes with internal Rz surface roughnesses of 0.16 to 3.44 μm. Tests of dynamic wettability and cleanability of the surfaces indicate that surfaces smoother than about 1 μm may have higher wettability and cleanability. These results imply that full-scale dairy pipes should be smoothed with the MAF process and be tested under commercially-relevant deposition and cleaning flow conditions. (Download PDF) (Export to EndNotes)
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