Laser cleaning performance and PAHs formation in the removal of roasting marinade stain

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Uthaijunyawong T., Siriwattanayotin S., Viriyarattanasak C., Tangwarodomnukun V.

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2017

วารสาร: Food and Bioproducts Processing (0960-3085)

Volume number: 102

หน้าแรก: 81

หน้าสุดท้าย: 89

จำนวนหน้า: 9

นอก: 0960-3085

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85007499495&doi=10.1016%2fj.fbp.2016.12.002&partnerID=40&md5=08c286ec6946232a9dd84f1e29ba88bb

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Laser cleaning technology has been an emerging non-contact technique to remove stains and unwanted deposits from a work surface. The laser cleaning performance and its side effect associated with food industry were for the first time investigated in this study. The roasting marinade stain deposited on a 304 stainless steel sheet was cleaned by an Nd:YAG nanosecond pulse laser under different processing conditions. In addition, sixteen polycyclic aromatic hydrocarbons (PAHs) in the smoke caused by the laser cleaning of roasting marinade were quantified via the GC/MS/SIM technique. By using a suitable laser power (12 W), the cleaned area of 17% can be yielded without damaging the substrate surface. Multiple laser scan was also examined in this study and the stain of 62% can be removed after nine laser passes. The selected 16 PAHs were found in the smoke and the total PAH concentration was 6352.9 μg/m3, considerably higher than 1 ng/m3 recommended level by WHO (2010). A smoke exhaust ventilation system has therefore to be incorporated to prevent the second contamination from PAHs to food being processed and also to work environment. © 2016 Institution of Chemical Engineers

คำสำคัญ

Cleaning, Marinade, Stainless steel substrate