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The Changes in Food Coating Characteristics During Coating a Powder Mixture And The Changes in Food Coating Characteristics during Coating a Powder Mixture and Salting Potato Chips Nonelectrostatically and Electrostatically Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Teerarat Likitwattanasade, M.S. Graduate Program in Food Science and Technology The Ohio State University 2015 Dissertation committee: Sheryl A. Barringer, Advisor Luis Rodriguez-Saona Valente Alvarez V.M. (Bala) Balasubramaniam Copyright by Teerarat Likitwattanasade 2015 i Abstract Changes in coating characteristics, when powder mixtures and extra fine NaCl were coated nonelectrostatically and electrostatically, were determined in this study. Mixtures contained powders of two different compositions or two different sizes of one composition, of common food ingredients such as salts, sugar, starch, proteins, and maltodextrin were coated at 0 and -25 kV on aluminum targets. The separation and dustiness after coating the mixtures were determined. Extra fine NaCl was also coated individually at 0-95 kV onto potato chips by different coating systems to investigate which system provides better transfer efficiency, more even distribution and lower amount of dust. When the mixtures were coated, separation occurred in most mixtures. In the mixtures containing the same size powders but different composition, differences in individual transfer efficiency of powders was the greatest cause of separation. Moreover, interactions between the powders during coating generally decreased the separation. In the mixtures of the powders containing the same composition but different size powders, the differences in individual transfer efficiency was also a cause of separation. Interactions between the powders generally increased the separation. In mixtures with salt either mixed with other powders or salt itself of a different size, the magnitude of separation was higher than other mixtures. Electrostatic coating decreased separation in the mixtures of non-salt powders when the same size but different composition powders were mixed. Being in a mixture generally had no effect on dustiness during either nonelectrostatic or electrostatic coating. For potato chip salting, there was no significant difference in the percent of ii NaCl on the chips when nonelectrostatic or electrostatic salting was performed by spray gun or scarf plate. During nonelectrostatic salting, the spray gun produced more dust than the scarf plate. However, when electrostatics (≥50 kV) was applied, the amount of dust produced by the spray gun decreased up to 88%. NaCl distribution across the bed of chips was more even when using the spray gun than the scarf plate. With the spray gun the evenness of the distribution decreased at high voltage (≥75 kV). iii Dedication Dedicated to the student at The Ohio State University iv Acknowledgements I would like to express my sincere gratitude to my advisor, Professor Sheryl A. Barringer for her understanding, wisdom, and patience throughout my Ph.D. program – especially for all precious opportunities she gave me. Without her guidance this dissertation would not have been possible. I thank to my committee, Professor Valente Alvarez, Professor Luis Rodriguez-Saona, Professor V.M. (Bala) Balasubramaniam, for their suggestions and kindness. I also thank friends and staff at Department of Food Science and Technology, The Ohio State University for your academic support, assistance and friendship. I humbly extend my thanks to all persons who assist me throughout my degree. I am deeply indebted to Mrs. Sherry Walter who always is with me when I have problem. I would like to thank Ministry of Science and Technology, Thailand for financial support. Finally, I would like to acknowledge with gratitude, the support and love of my family and Thai friends. v Vita 2006…………………...B.S. Food Science and Technology, Kasetsart University, Thailand 2009…………………...M.S. Food Science, Kasetsart University, Bangkok, Thailand 2010 to present ……….Graduate Student, Department of Food Science and Technology, The Ohio State University Publications Likitwattanasade T, Hongsprabhas P. Effect of storage proteins on pasting properties and microstructure of Thai rice. Food Res Int. 43(5): 1402-1409., 2010. Likitwattanasade T, Barringer SA. Separation of powder mixtures during electrostatic and nonelectrostatic coating. J Food Process Eng. 36: 731-738., 2013. Fields of Study Major Field: Food Science and Technology vi Table of Contents Abstract .....................................................................................................................................ii Dedication ................................................................................................................................ iv Acknowledgements ................................................................................................................... v Vita ........................................................................................................................................... vi List of Tables ............................................................................................................................ xi List of Figures ......................................................................................................................... xii CHAPTER 1 LITERATURE REVIEW .................................................................................... 1 1.1 Electrostatic Coating ........................................................................................................ 1 1.2 Effect of Physical Properties on Nonelectrostatic and Electrostatic Coating .................. 4 1.2.1 Particle size ............................................................................................................... 4 1.2.2 Flowability ................................................................................................................. 6 1.2.3 Particle resistivity ...................................................................................................... 8 1.2.4 Chargeability ........................................................................................................... 10 1.2.5 Density ..................................................................................................................... 11 1.3 Effect of Particle Size on Mixture during Nonelectrostatic and Electrostatic coating .. 13 1.4 Effect of Powder Composition on Mixtures during Nonelectrostatic and Electrostatic coating .................................................................................................................................. 15 1.5 Dustiness during Nonelectrostatic and Electrostatic coating ......................................... 16 vii CHAPTER 2 THE SEPARATION OF MIXTURES DURING NONELECTROSTATIC AND ELECTROSTATIC COATING ........................................... 18 2.1 Abstract........................................................................................................................... 18 2.2 Introduction .................................................................................................................... 19 2.3 Materials and Methods ................................................................................................... 22 2.3.1. Powder samples ...................................................................................................... 22 2.3.2. Coating conditions ................................................................................................. 22 2.3.3 Powder property determinations ............................................................................. 23 2.3.4 Determination of deposited powder ........................................................................ 24 2.3.5 Targeting loss and adhesion loss determination ..................................................... 25 2.3.6 Statistical analysis ................................................................................................... 27 2.4 Results and Discussion ................................................................................................... 27 2.4.1 Separation in the mixtures ....................................................................................... 27 2.4.2 Nonelectrostatic coating of the mixtures with NaCl ............................................... 30 2.4.3 Nonelectrostatic coating of the mixtures with starch, protein and sugar ............... 36 2.4.4 Electrostatic versus Nonelectrostatic Coating ........................................................ 36 2.4.5 Electrostatic coating of the mixtures with NaCl ..................................................... 38 2.4.6 Electrostatic coating of the mixtures with starch, protein and sugar ..................... 38 2.5 Conclusion ...................................................................................................................... 38 2.6 Practical Applications ..................................................................................................... 39 viii CHAPTER 3 THE INFLUENCE OF PARTICLE SIZE ON SEPARATION AND DUSTINESS IN POWDER MIXTURES DURING NONELECTROSTATIC AND ELECTROSTATIC COATING .............................................................................................. 40 3.1 Abstract........................................................................................................................... 40 3.2 Introduction ...................................................................................................................
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