نتایج جستجو برای: food contact surfaces

تعداد نتایج: 549418  

Journal: :Journal of the mechanical behavior of biomedical materials 2013
Anai A Valencia-Lazcano Teresa Alonso-Rasgado Ardeshir Bayat

INTRODUCTION Capsular contracture formation is a common complication following breast augmentation surgery. Breast implant shells have either a smooth or a textured surface. Smooth surfaces demonstrate a higher incidence of contracture formation. The 3-dimensional surface of textured implants is thought to disrupt contractile forces and reduce capsular contracture rates. AIM To investigate th...

Journal: :international journal of advanced design and manufacturing technology 0
reza jahedi saeed adibnazari professor sharif university of technology

a plain strain analysis of frictional rolling contact on an elastic graded coating is presented in this paper. finite element method is applied to gain an understanding of the stresses and contact zone properties caused during rolling contact. the effects of friction, material stiffness ratio and coating thickness on stresses in contact zone and coating/substrate interface are studied. shear mo...

2009
Ana Eucares von Laer Andréia Saldanha de Lima Paula dos Santos Trindade Cristiano Andriguetto Maria Teresa Destro Wladimir Padilha da Silva

Listeria monocytogenes is a bacterium capable to adhere to the surfaces of equipment and utensils and subsequently form biofilms. It can to persist in the food processing environmental for extended periods of time being able to contaminate the final product. The aim of this study was to trace the contamination route of L. monocytogenes on a fresh mixed sausage processing line, from raw material...

Journal: :Langmuir : the ACS journal of surfaces and colloids 2014
Mandakini Kanungo Srinivas Mettu Kock-Yee Law Susan Daniel

Rough PDMS surfaces comprising 3 μm hemispherical bumps and cavities with pitches ranging from 4.5 to 96 μm have been fabricated by photolithographic and molding techniques. Their wetting and dewetting behavior with water was studied as model for print surfaces used in additive manufacturing and printed electronics. A smooth PDMS surface was studied as control. For a given pitch, both bumpy and...

Journal: :International journal of food microbiology 2012
Julie Szlavik Dionisio S Paiva Nils Mørk Frans van den Berg Jo Verran Kathryn Whitehead Susanne Knøchel Dennis S Nielsen

Some strains of the food borne pathogen Listeria monocytogenes persist in food processing environments. The exact reason behind this phenomenon is not known, but strain differences in the ability to adhere to solid surfaces could offer an explanation. In the present work, initial adhesion of nine strains of L. monocytogenes was investigated under liquid flow at two levels of shear stress on six...

Journal: :Applied and environmental microbiology 2015
Salima Mathews Ranjeet Kumar Marc Solioz

The well-established killing of bacteria by copper surfaces, also called contact killing, is currently believed to be a combined effect of bacterial contact with the copper surface and the dissolution of copper, resulting in lethal bacterial damage. Iron can similarly be released in ionic form from iron surfaces and would thus be expected to also exhibit contact killing, although essentially no...

Journal: :Langmuir : the ACS journal of surfaces and colloids 2007
Guillaume Haiat Etienne Barthel

Surface roughness is known to easily suppress the adhesion of elastic surfaces. Here, a simple model for the contact of viscoelastic rough surfaces with significant levels of adhesion is presented. This approach is derived from our previous model (Barthel, E.; Haiat, G. Langmuir 2002, 18, 9362) for the adhesive contact of viscoelastic spheres. For simplicity, a simple loading/unloading history ...

Journal: :Advances in colloid and interface science 2005
J Long M N Hyder R Y M Huang P Chen

Theoretical modelling for contact angle hysteresis carried out to date has been mostly limited to several idealized surface configurations, either rough or heterogeneous surfaces. This paper presents a preliminary study on the thermodynamics of contact angles on rough and heterogeneous surfaces by employing the principle of minimum free energy and the concept of liquid front. Based on a two-dim...

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