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

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Author listUthaijunyawong T., Siriwattanayotin S., Viriyarattanasak C., Tangwarodomnukun V.

PublisherElsevier

Publication year2017

JournalFood and Bioproducts Processing (0960-3085)

Volume number102

Start page81

End page89

Number of pages9

ISSN0960-3085

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

LanguagesEnglish-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

CleaningMarinadeStainless steel substrate


Last updated on 2023-27-09 at 07:36