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Confectionery coating using an Electrohydrodynamic (EHD) System

Marthina, Kumala
http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905

Abstract Details

2011, Master of Science, Ohio State University, Food Science and Technology.
In the confectionery coating industry hard butters are frequently used as cocoa butter replacers. An electrohydrodynamic system (EHD), which forms fine droplets with a relatively narrow size distribution, may be beneficial in confectionary coating to produce more even coverage. The objective of this study was to determine the effect of lecithin content and fat type on resistivity, viscosity and yield stress, and the effect of these variables under EHD (25kV) and non-EHD coating on droplet size, width of coating area, thickness and minimum flow rate to produce complete coverage. Three different types of fat were used: cocoa butter, cocoa butter equivalent and lauric butter. As lecithin content increased, resistivity decreased. The minimum viscosity was at 0.5% lecithin. EHD coating was more efficient than non-EHD as smaller droplet size and thinner coating was formed. Due to repulsive forces between the like-charges on the droplets during EHD, it spread over wider areas which lead to a higher minimum flow rate to get complete coverage. Under EHD, the effect of resistivity dominated the droplet size. The droplet size significantly increased at the highest resistivity. There was no trend between resistivity and droplet sizes under non-EHD. The width of coating for all samples was the same under non-EHD coating, whereas the width of coating under EHD was wider and decreased significantly as resistivity increased. The lowest coating thickness was observed at the lowest viscosity. At high viscosity the minimum flow rate to produce complete coverage was low, due to less spread and thicker coating.
Sheryl Barringer, PhD (Advisor)
Yael Vodovotz, PhD (Committee Member)
John Litchfield, PhD (Committee Member)
68 p.
Food Science

Recommended Citations

Citations

  • Marthina, K. (2011). Confectionery coating using an Electrohydrodynamic (EHD) System [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905

    APA Style (7th edition)

  • Marthina, Kumala. Confectionery coating using an Electrohydrodynamic (EHD) System. 2011. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905.

    MLA Style (8th edition)

  • Marthina, Kumala. "Confectionery coating using an Electrohydrodynamic (EHD) System." Master's thesis, Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312463905

    Chicago Manual of Style (17th edition)

osu1312463905
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© 2011, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.