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Development of Anti-Adhesive Fluoroplastic Coatings for Food Technologies

https://doi.org/10.36107/hfb.2020.i1.s293

Abstract

The article deals with the actual issue of creating modified polymer compositions based on powdered fluoroplast for anti-adhesive heat-resistant coatings. Currently, the complexity of creating food-grade separation coatings is due to the limited choice of polymer materials suitable for coatings that contact with food, which have high temperature resistance, as well as low surface energy, responsible for the level of adhesive interaction with food media. Scanning electron microscopy and IR spectroscopy methods were used to study the complex of structural characteristics. Investigated as cross-sections and surface coatings, which allowed us to establish that the reason for the improved mechanical characteristics of the modified coating is uniformly distributed over the volume, leading to homogenization of the structure, forming a smooth surface coatings and defect-free interface “metal-coating”.. It is shown that the introduction of small amounts of some modifying additives from-0.05 to 1-2 wt. parts per 100 parts of fluoroplast-4MB can significantly improve the strength and adhesion characteristics of coatings.

About the Authors

M. I. Gubanova
Moscow State University of Food Production
Russian Federation

Marina I. Gubanova



I. A. Kirsh
Moscow State University of Food Production
Russian Federation

Irina A. Kirsh



O. A. Bannikova
Moscow State University of Food Production
Russian Federation

Olga A. Bannikova



O. V. Beznaeva
Moscow State University of Food Production
Russian Federation

Olga V. Beznaeva



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Review

For citations:


Gubanova M.I., Kirsh I.A., Bannikova O.A., Beznaeva O.V. Development of Anti-Adhesive Fluoroplastic Coatings for Food Technologies. Health, Food & Biotechnology. 2020;2(1):49-61. (In Russ.) https://doi.org/10.36107/hfb.2020.i1.s293

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