Journal of Food, Agriculture and Environment

Influence of the roughness of floor tiles on the cleanability from wheat flour residues in agri-food buildings


Francesco Barreca*, Giuseppe Cardinali, E. Borgese, M. Russo

Recieved Date: 2017-05-05, Accepted Date: 2017-08-24


The floors in agri-food buildings are the surfaces most at risk of microbial contamination because, during processing phases, small amounts of food may be accidentally spilled and become the principal source of nourishment for the metabolic activities of microorganisms and pests. The building industry offers a series of solutions for floorings in agri-food buildings, characterized by various types of materials and surface finishing. However, they are often proposed for different production sectors without any distinction. Actually, each food product has peculiar physico-chemical characteristics and contaminates flooring surfaces in a different manner. The objective of this paper was to establish the correlations between the geometry of unglazed dry-pressed ceramic tiles and their dry-cleanability from wheat flour residues. Four different types of 20 cm x 20 cm unglazed dry-pressed ceramic tiles, commonly used in agri-food buildings, were analysed. Thirty surface roughness measurements were performed for each sample tile to measure roughness parameters in three different directions (horizontal, vertical, diagonal). Cleanability was measured by utilizing a procedure proposed and described in a previous paper published by the same authors. An other essential characteristic of floors in agri-food buildings is their slip resistance. Ten measurements were taken on each tile, which enabled to calculate the mean value of the dynamic friction. The relation between the roughness parameters of the tile surface and the flour residues was studied through a correlation analysis. A further linear correlation was obtained between the values of friction coefficients and roughness parameters. In both relations, the roughness parameters with the highest values of correlation were Rz Rt and Mr2. This study, showed that the cleanability of unglazed dry-pressed ceramic tiles from flour residues did not depend directly on the height of the profile peaks but rather on the linear combination of the above-mentioned parameters. Therefore, it is necessary to consider the complete geometry of the profile in relation to the size of the residues. Similarly, the study also showed that the coefficient of dynamic friction on the surface did not depend directly on the average height of the profile, yet it depended on the linear combination of roughness parameters Rz Rt and Mr2.


Cleanability, floor, food processing buildings, wheat flour

Journal: Journal of Food, Agriculture and Environment
Year: 2017
Volume: 15
Issue: 3&4
Category: Food and Health
Pages: 16-19

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :