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AmefiaAkouEnyonam2005 dr.pdf (1.2 MB)

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Improved Functionality of Food Additives with Electrostatic Coating

Amefia, Akou Enyonam
http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422

Abstract Details

2005, Master of Science, Ohio State University, Food Science and Nutrition.
Electrostatics is widely used in the snack food industry as an alternative to traditional powder coating. The purpose of this study is to determine whether electrostatics improves the functionality of different food powders and to evaluate the mechanisms involved in the process. French fries were coated at 0kV and -25kV with smoke extract or glucose and mozzarella cheese slices with sodium erythorbate or cellulose with natamyacin. French fries were evaluated based on color and the cheese slices were evaluated on appearance of mold. Transfer efficiency was higher for all electrostatically coated products except for powdered cellulose on cheese. This effect was removed by comparing samples that had the same amount of powder. Electrostatically coated samples showed a greater color development and less mold growth than nonelectrostatically coated samples for the same amount of powder. This improvement in color and shelf life could be explained by improvement in evenness. Charge to mass ratio was larger for all powders electrostatically charged except cellulose. The particle size, flowability and size distribution may also contribute to the efficiency of the electrostatic coating. Small, free flowing powders with narrow size distribution showed the biggest improvement in color and shelf life while large, cohesive powders with wide size distribution had the least. Powder mixtures with flow agents or that have the tendency to tribocharge during transportation have decreased overall charge received by the powder particles. Cellulose with natamyacin did not show an improvement in transfer efficiency, mold suppression or charge to mass ratio with electrostatic coating.
Sheryl A. Barringer (Advisor)
John Litchfield (Committee Member)
Michael E. Mangino (Committee Member)
73 p.
Food Science

Recommended Citations

Citations

  • Amefia, A. E. (2005). Improved Functionality of Food Additives with Electrostatic Coating [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422

    APA Style (7th edition)

  • Amefia, Akou. Improved Functionality of Food Additives with Electrostatic Coating. 2005. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422.

    MLA Style (8th edition)

  • Amefia, Akou. "Improved Functionality of Food Additives with Electrostatic Coating." Master's thesis, Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422

    Chicago Manual of Style (17th edition)

osu1392907422
819
© 2005, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.