Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications

The application of polytetrafluoroethylene (PTFE) coatings to metal surfaces is a well-known procedure carried out to avoid fouling phenomena on food-processing surfaces. Fluorine-based polymers are generally chemically and thermally stable, thus allowing them to be the preferred choice when designi...

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Autores principales:	Alfredo Rondinella, Francesco Andreatta, Daniele Turrin, Lorenzo Fedrizzi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	PTFE anti-stick coatings thermal degradation food service industry Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/d5168379d1554a4c946757820a9f792e
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id	oai:doaj.org-article:d5168379d1554a4c946757820a9f792e
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spelling	oai:doaj.org-article:d5168379d1554a4c946757820a9f792e2021-11-25T17:17:01ZDegradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications10.3390/coatings111114192079-6412https://doaj.org/article/d5168379d1554a4c946757820a9f792e2021-11-01T00:00:00Zhttps://www.mdpi.com/2079-6412/11/11/1419https://doaj.org/toc/2079-6412The application of polytetrafluoroethylene (PTFE) coatings to metal surfaces is a well-known procedure carried out to avoid fouling phenomena on food-processing surfaces. Fluorine-based polymers are generally chemically and thermally stable, thus allowing them to be the preferred choice when designing anti-stick coatings in the food service industry. Their lifespan, however, depends on the environmental conditions. It is well known that thermal ageing can affect the properties of PTFE polymers and reduce their mechanical, thermal, and chemical properties causing failures and contaminating food. The main goal of the study is to identify the different failure mechanisms occurring in PTFE-based coatings, using both SEM/EDXS and ATR FT-IR data to reveal the starting point of degradation phenomena in food processing applications. The results from this research reveal that the preferential points for failures are mainly the polymer/substrate interfaces, the polymer/filler interfaces, or the polymer matrix itself.Alfredo RondinellaFrancesco AndreattaDaniele TurrinLorenzo FedrizziMDPI AGarticlePTFEanti-stick coatingsthermal degradationfood service industryEngineering (General). Civil engineering (General)TA1-2040ENCoatings, Vol 11, Iss 1419, p 1419 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	PTFE anti-stick coatings thermal degradation food service industry Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	PTFE anti-stick coatings thermal degradation food service industry Engineering (General). Civil engineering (General) TA1-2040 Alfredo Rondinella Francesco Andreatta Daniele Turrin Lorenzo Fedrizzi Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
description	The application of polytetrafluoroethylene (PTFE) coatings to metal surfaces is a well-known procedure carried out to avoid fouling phenomena on food-processing surfaces. Fluorine-based polymers are generally chemically and thermally stable, thus allowing them to be the preferred choice when designing anti-stick coatings in the food service industry. Their lifespan, however, depends on the environmental conditions. It is well known that thermal ageing can affect the properties of PTFE polymers and reduce their mechanical, thermal, and chemical properties causing failures and contaminating food. The main goal of the study is to identify the different failure mechanisms occurring in PTFE-based coatings, using both SEM/EDXS and ATR FT-IR data to reveal the starting point of degradation phenomena in food processing applications. The results from this research reveal that the preferential points for failures are mainly the polymer/substrate interfaces, the polymer/filler interfaces, or the polymer matrix itself.
format	article
author	Alfredo Rondinella Francesco Andreatta Daniele Turrin Lorenzo Fedrizzi
author_facet	Alfredo Rondinella Francesco Andreatta Daniele Turrin Lorenzo Fedrizzi
author_sort	Alfredo Rondinella
title	Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
title_short	Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
title_full	Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
title_fullStr	Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
title_full_unstemmed	Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications
title_sort	degradation mechanisms occurring in ptfe-based coatings employed in food-processing applications
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d5168379d1554a4c946757820a9f792e
work_keys_str_mv	AT alfredorondinella degradationmechanismsoccurringinptfebasedcoatingsemployedinfoodprocessingapplications AT francescoandreatta degradationmechanismsoccurringinptfebasedcoatingsemployedinfoodprocessingapplications AT danieleturrin degradationmechanismsoccurringinptfebasedcoatingsemployedinfoodprocessingapplications AT lorenzofedrizzi degradationmechanismsoccurringinptfebasedcoatingsemployedinfoodprocessingapplications
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Degradation Mechanisms Occurring in PTFE-Based Coatings Employed in Food-Processing Applications

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