Study of conditioning film of 316L stainless steel treated with two types of UHT milk using contact angle method and infrared spectroscopy

S. Tankiouine, H. Zahir, M. El Goulli, K. El Fazazi, S. Soufiani, F. Hamadi, M. El Louali, H. Latrache


Surface coating during the manufacturing process has a significant impact on the effectiveness of cleaning and disinfection protocols and can promote biofilm development. The objective of this work was to study the influence of two milks (skimmed and whole milk) on the stainless steel 316L surface using two methods; contact angle and infrared spectroscopy. The surface properties of the support (Lifshitz-Van Der Waals component (γLW), electron donor (γ-) and electron acceptor (γ+)) were determined by the contact angle method.  The constituents included in UHT milk and which cover the surface are revealed by the infrared spectroscopy. The results showed that the hydrophobicity of stainless steel 316L changes after treatment with either skimmed or whole UHT milk. Infrared spectroscopy showed that the biological elements fouling the steel surface were mainly lipids, proteins, and traces of fat, water and lactose.


Conditioning film, Infrared spectroscopy, Contact angel, Surface properties.

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