What is it about?
This study is about production of edible and oil based (emulsion) coating production with a novel electrospray coating technique. Oil based coatings (because of being hydrophobic) did not adhere well on the hydrophilic fresh-cut fruit surface. However in electrospraying, carried electrical potential on the coating emulsion directed and accelerated towards the food to be coated. And this helps perfectly coating of the food surface, despite the hydrophilic surface.
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Why is it important?
The excess coating material use negatively effects the consumer sensory perception especially using oil based ingredients, however this method helps us to extremely reduce the amount of coating material.
Perspectives
In this article we introduced the twin-nozzle drawing and electrospraying unit which helps the other researchers to implement their own system easily. Edible coating and film production with electrospraying system has a great potential to be applied on an industrial scale, besides minimal processed fruits it can be employed in many other foods as well.
Assoc. Prof. Dr. Hulya Cakmak
Hitit Universitesi
Read the Original
This page is a summary of: Production of edible coatings with twin-nozzle electrospraying equipment and the effects on shelf-life stability of fresh-cut apple slices, Journal of Food Process Engineering, September 2017, Wiley,
DOI: 10.1111/jfpe.12627.
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