Relation between contact area and adhesion behaviour between viscoelastic food systems and processing surfaces – influence of rheology and contact time

• This study investigates the influence of the rheological properties of viscoelastic food systems such as dough, along with contact time, on the inflow behavior at differently structured processing surfaces. • A strong linear correlation was identified between the contact area and adhesion behavior as a function of contact time between dough and structured surfaces. • It was demonstrated that the inflow of low-viscosity food systems (decreasing η₀) and, consequently, the formation of the contact area with (structured) solid surfaces can be effectively controlled by the design of the processing surface structure. • The results of this study contribute to the development of hygienic food processing surfaces that are optimized for the specific process requirements of viscoelastic food systems. The adhesion between solid processing surfaces and viscoelastic food systems strongly depends on the surface structure and increases with contact time. This study presents a novel investigation into the combined effects of dough rheology and contact duration on the inflow behavior of dough in relation to differently structured processing surfaces. A strong linear correlation was observed between the actual contact area and the adhesion behaviour as a function of contact time (1 – 60 min) between dough and structured contact surfaces (e.g. for ridged structure: contact area – F max : r = +0.939; contact area – adhesion distance: +0.946; contact area – work of adhesion: r = +0.966). The inflow of low viscous food systems (η 0 ↓) and consequently the contact area formation to (structured) solid surfaces can be controlled by tailoring the surface structure. These findings provide quantitative guidance for the design of structured processing surfaces that optimize adhesion, enhance hygienic performance, and improve efficiency for the processing of viscoelastic food systems.