Skip to Main Content
 

Global Search Box

 
 
 
 

ETD Abstract Container

Abstract Header

Sensory Evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement

Ratanatriwong, Puntarika

Abstract Details

2004, Doctor of Philosophy, Ohio State University, Food Science and Nutrition.
Electrostatic coating is a technology credited with significant processing and cost improvements in snack industry. The impact of this technology on consumer acceptability of the coated products is not well understood. This study seeks to map the driving factors for process improvement by electrostatic coating in relate to consumer acceptability. Barbeque, sour cream and onion, salt and vinegar, nacho cheese and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was more even as measured by colorimeter. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall. The study also investigated the effect of powder composition and particle size within a powder on transfer efficiency. Powders were grouped based on their protein, carbohydrate, salt and acid contents. Powders were coated on foil strips. Particle sizes were varied in the range of 19-165 micron. The transfer efficiency of nonelectrostatic and electrostatic coating, powder flowability and resistivity were determined. Size and cohesiveness influenced both coating methods while powder composition and resistivity only affected electrostatic coating. The effects and interactions of powder size and composition in relation to process efficiency contradicted those previously reported. Nonelectrostatic transfer efficiency increased to a maximum before either leveling-off or decreasing with increasing particle size. Electrostatic transfer efficiency either decreased or reached a maximum at a certain particle size before decreasing with increasing particle size. Free flowing powders increased both nonelectrostatic and electrostatic transfer coating efficiency. Powders became more cohesive when particle size was decreased. The conflicting effects of size and flowability caused the transfer efficiency peak of some powders. Powder composition influenced powder resistivity and flowability. Protein yielded the highest electrostatic transfer efficiency while carbohydrate was the lowest. The average improvement in transfer efficiency by electrostatic coating was 20%.
Sheryl Barringer (Advisor)

Recommended Citations

Citations

  • Ratanatriwong, P. (2004). Sensory Evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1085776831

    APA Style (7th edition)

  • Ratanatriwong, Puntarika. Sensory Evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement. 2004. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1085776831.

    MLA Style (8th edition)

  • Ratanatriwong, Puntarika. "Sensory Evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement." Doctoral dissertation, Ohio State University, 2004. http://rave.ohiolink.edu/etdc/view?acc_num=osu1085776831

    Chicago Manual of Style (17th edition)