Abstract The adhesion of liquid food to packaging surfaces is an unsolved problem in the food industry. The theoretical backgrounds that are provided in this article are based on an adequate understanding of the mechanisms of adhesion between liquid food and packaging materials. Various mechanisms of liquid food adhesion are reviewed, such as mechanical interlocking, thermodynamic adsorption, diffusion, and electrostatic adsorption. The available tests and calculation methods are summarized and discussed, but there is no universal test standard. Basing on several available liquid food adhesion cases, it was found that liquid food adhesion results from multiple factors, such as rheological properties, surface tension, philicity, and roughness. Finally, we summarize some of the anti-adhesion methods developed in related fields, including surface coating technologies, surface structure design, and ecologically friendly approaches. It is important to produce re-entrant geometric structures combined with low surface energy compounds in the design of anti-adhesion packaging. In addition, for food applications, more attention should be paid to ecologically friendly materials. Comprehensive and systematic examination of these aspects would be conducive to the development of anti-adhesion materials for food packaging.

中文翻译：

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液体食品对包装表面的粘附：机理、测试方法、影响因素和防粘附方法

摘要 液体食品对包装表面的粘附是食品工业中一个未解决的问题。本文提供的理论背景基于对液体食品和包装材料之间粘附机制的充分理解。回顾了液体食品粘附的各种机制，例如机械互锁、热力学吸附、扩散和静电吸附。总结和讨论了可用的测试和计算方法，但没有通用的测试标准。根据几种现有的液态食品粘附案例，发现液态食品粘附是由多种因素造成的，例如流变特性、表面张力、亲和性和粗糙度。最后，我们总结了一些相关领域发展起来的防粘连方法，包括表面涂层技术、表面结构设计和生态友好的方法。在防粘连包装的设计中，产生与低表面能化合物相结合的重入几何结构很重要。此外，对于食品应用，更应关注生态友好的材料。对这些方面进行全面、系统的考察，将有利于食品包装防粘材料的开发。