The aim of this study was to predict the mass of fluid food residues remaining adhered to a solid food-contact surface after drainage flow. The measurement method used simulated the drainage occurring on equipment surfaces in the industry, or the flow from a food package when the consumer empties it. Using Newtonian edible oils and power-law food emulsions, and solely fluid mechanical equation derived from the fluid film flow rate expression did not predict residual mass accurately. Therefore, correcting factors were introduced, based on experimental observations, taking into account solid surface properties (surface energy, hydrophilicity, roughness). Edible oils and food emulsions led to two different surface energetic correcting factors, based on the same phenomena, which improved greatly the fit between prediction and experimental measurements. The conclusion was that, for these types of food products, surface hydrophilic character and surface tension were more important than surface roughness in governing adhered mass.