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 437439
Title Electrospraying for efficient coating of foods
Author(s) Khan, M.K.I.
Source Wageningen University. Promotor(en): Remko Boom; Karin Schroen, co-promotor(en): Maarten Schutyser. - S.l. : s.n. - ISBN 9789461735386 - 127
Department(s) Food Process Engineering
Publication type Dissertation, internally prepared
Publication year 2013
Keyword(s) coating van voedingsmiddelen - elektrostatisch spuiten - food coating - electrostatic spraying
Categories Mechanical Operations

There is a continuous need for thinner edible coatings with excellent barrier properties, and this requires new application methods. Electrospraying is known to yield fine droplets of size down to 20 μm, giving the potential of very thin and even coatings. The droplets size was influenced by flow rate, conductivity, nozzle height and electrostatic potential. Deposition of these charged droplet was influenced by amount of water (related with conductivity) present in the food surface. The conductive surfaces received more material and early film formation compared to insulator surfaces (parafilm). The droplet deposition was random irrespective of the target surface conductivity. However, have different mode of film formation on different surfaces. Electrospraying reduced the amount of coating material by coating the top as well as sides of 3D object without much influence the final barrier properties. Besides coating, this method can also be used to make meat fibres and encapsulation of active ingredients.

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