Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments

Research output: Contribution to journalResearch articleContributedpeer-review


For the design of cleaning processes in general and for the parameterization of process models in particular, it is necessary to determine cleaning-relevant material properties of the soils and their change depending on cleaning fluid and soaking time. The dominant cleaning mechanism depends on the balance of cohesive strength within the soil and the adhesive strength to the substrate. This paper describes a method for the direct measurement of the cohesive strength of heat-induced whey protein gel (WPG) in virgin state and after interaction with sodium hydroxide. The forces required to separate the WPG with a wire in different soil layer positions are determined by varying the wire diameter. By approximating the cutting force as a function of the wire diameter, interactions between the wire and the WPG on the cutting force can be compensated to determine the cohesive strength. The method developed deals with the control of the wire preload based on the acoustic measurement of the first natural frequency of the vibrating wire. To define the cutting position of the wire within the gel, the phase boundary between soil and cleaning fluid was optically determined.


Original languageEnglish
Pages (from-to)141 - 153
Number of pages13
JournalFood and Bioproducts Processing
Issue number136
Publication statusPublished - Nov 2022

External IDs

Scopus 85139341439
WOS 000898428100001
unpaywall 10.1016/j.fbp.2022.09.003
Mendeley 1d7be299-f128-3949-8dae-58f1b743d4af
ORCID /0000-0002-0824-8305/work/142232795
ORCID /0000-0001-9391-4407/work/142249587



  • Binding forces, Cohesive strength, Fracture toughness, Whey protein, Wire cutting