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. 2021 Mar 13;10(3):611. doi: 10.3390/foods10030611

Table 2.

Physicochemical surface properties of SS 320, SS 240 and PTFE a.

Material Contact Angle (°) b Surface Free Energy (mJ m−2) c
θ TSB θ MB θ W θ D θ F γs ysLW γsAB γs+ γs
SS 320 54.6 ± 1.3 61.4 ± 3.1 65.9 ± 11.7 36.9 ± 5.5 52.7 ± 6.3 41.3 ± 0.4 41.0 ± 0.2 0.3 ± 0.2 0.0 ± 0.0 17.1 ± 0.3
SS 240 58.9 ± 3.2 60.1 ± 4.7 85.6 ± 7.9 41.4 ± 1.1 55.7 ± 8.2 40.7 ± 0.2 39.0 ± 0.1 1.8 ± 0.1 0.5 ± 0.0 1.7 ± 0.1
PTFE 76.3 ± 7.9 94.5 ± 4.5 94.5 ± 8.0 72.8 ± 10.8 66.5 ± 5.8 23.5 ± 0.3 21.2 ± 0.1 2.4 ± 0.1 2.9 ± 0.1 0.5 ± 0.0

a SS 320 and SS 240, Stainless steel with a grit of 320 and 240; PTFE, polytetrafluoroethylene; θTSB, contact angle measured with tryptic soy broth; θMB, contact angle measured with milk broth; θW, contact angle using water; θD, contact angle using diiodomethane; θF, contact angle using formamide; γs, total surface free energy;  ysLW, apolar Lifshitz-van der Waals surface energy component;  γsAB, Lewis acid–base component; γs+, electron-acceptor; γs, electron-donator. b Means ± standard errors of a minimum of 4 drops of each liquid on three individual pieces of material as well as c means ± standard deviation.