Laser cleaning performance and PAHs formation in the removal of roasting marinade stain
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Author list: Uthaijunyawong T., Siriwattanayotin S., Viriyarattanasak C., Tangwarodomnukun V.
Publisher: Elsevier
Publication year: 2017
Journal: Food and Bioproducts Processing (0960-3085)
Volume number: 102
Start page: 81
End page: 89
Number of pages: 9
ISSN: 0960-3085
Languages: English-Great Britain (EN-GB)
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Abstract
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
Keywords
Cleaning, Marinade, Stainless steel substrate