Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 445584
Title Electrospraying of water in oil emulsions for thin film coating
Author(s) Khan, M.K.I.; Maan, A.A.; Schutyser, M.A.I.; Schroën, C.G.P.H.; Boom, R.M.
Source Journal of Food Engineering 119 (2013)4. - ISSN 0260-8774 - p. 776 - 780.
DOI https://doi.org/10.1016/j.jfoodeng.2013.05.027
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) barrier properties - protein - atomization - deposition
Abstract Electrospraying of water-in-oil emulsions was investigated to produce thin edible barriers. A reproducible model surface was used, namely cellulose membranes of which permeability is well-established. PGPR-based emulsions were stable during electrospraying and produced a fine stable jet spray; emulsions prepared with lecithin and span80 produced unstable jets and only sporadic sprays. The droplet size decreased to 50 ± 10 µm by the addition of water droplets till 3% but remained constant at higher water volume fractions. On the other hand, the addition of protein and salt influenced the droplet size and radius values up to 200 µm were found. The addition of whey protein isolate (10% w/w) resulted in films with water vapour barrier properties that were at least 70% better than lipid only, therewith showing that addition of protein enhances the integrity of the films.
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