Surface Modification of Forming and Cooking Tooling for Foods
I would like to learn more about the surface modification of steel tooling used in manufacturing processes. Specifically, I would like to speak with professionals who can advise on surface modifications solutions that could be leveraged to improve abrasion resistance and reduce the rate of fouling on steel tooling used for food products at high temperatures (approx. 250C) and pressures (approx. 50bar). Additionally, I would like to understand the technical mechanisms involved in the fouling process and to identify commercially available surface modification solutions and those from academic or start-up developments as well as solutions that could be adapted from other industries or applications. Solutions would need to be food safe (i.e. have US FDA / EU FSA approval or ‘line of sight’ to be approved), abrasion resistant, have non-stick properties and ideally be permanent in nature.