Affiliation:
1. Department of Food Science and Technology, Ohio State University, Columbus, Ohio 43210;
2. Department of Agro-Industrial, Food, and Environmental Technology, King Mongkut's University of Technology North Bangkok, Bangsue, Bangkok 10800, Thailand;
Abstract
The application of electrostatics in both powder and liquid coating can improve the quality of food, such as its appearance, aroma, taste, and shelf life. Coatings can be found most commonly in the snack food industry, as well as in confectionery, bakery, meat and cheese processing. In electrostatic powder coating, the most important factors influencing coating quality are powder particle size, density, flowability, charge, and resistivity, as well as the surface properties and characteristics of the target. The most important factors during electrostatic liquid coating, also known as electrohydrodynamic coating, include applied voltage and electrical resistivity and viscosity of the liquid. A good understanding of these factors is needed for the design of optimal coating systems for food processing.
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34 articles.
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