Measuring antistick coatings applied in cooking systems

A new study aims to validate an effective methodological analysis for the characterisation of the adhesion values of antistick coatings employed in cooking systems.

A pan with a fried egg as a symbolic image.
The polytetrafluoroethylene-based systems turned out to be totally uninfluenced by chemical attacks performed during dishwasher cycles.  Image source: StockSnap - Pixabay (symbol image).

The morphology and chemistry of four different industrial products were investigated by roughness measurements, electron microscopy observations and infrared spectroscopy analysis. The adhesion of the coatings was evaluated comparing various techniques, such as the surface contact angle measurements, the pull-off test and dishwashing tests.

PTFE-based systems totally uninfluenced by chemical attacks

While all the polytetrafluoroethylene-based systems turned out to be totally uninfluenced by the chemical attacks performed during the dishwasher cycles, the sol–gel coating exhibited lower performances of the applied releasing agent, before and after the mechanical degradation tests. Therefore, sol–gel coatings, despite being proposed as valid alternatives to PTFE ones, do not achieve the same quality standards in terms of releasing properties, being in addition much more sensible to degradation and loss in performances.

The study has been published in Journal of Coatings Technology and Research, Volume 19, July 2022.

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