Coating foods with powders

Nutsuda Sumonsiri; Sheryl Barringer

Coating foods with powders

SHLS Life Sciences

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

Abstract

Foods are coated with powders to improve flavour and colour, and produce other desirable quality changes. The most common powder applied to foods is salt, though sweet and savoury seasoning blends are also popular, as are functional ingredients. The powder-coating process is influenced by powder properties such as size, shape, flowability, density and solubility. In this chapter, the major types of equipment, including screw-fed tubes, scarf-plate feeders, roll dispensers, conveyor belts, tumble drums and electrostatic coating are discussed. Common problems, such as surging and clogging during coating, dustiness, adhesion and shelf life are also covered.

Original language	English
Title of host publication	Handbook of Food Powders
Subtitle of host publication	Chemistry and Technology
Editors	Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck
Publisher	Woodhead Publishing
Chapter	28
Pages	495-506
Number of pages	11
Edition	2
ISBN (Electronic)	9780443184369
ISBN (Print)	9780323988209
Publication status	E-pub ahead of print - 17 Nov 2023

Publication series

Name	Woodhead Publishing Series in Food Science, Technology and Nutrition
Publisher	Woodhead Publishing

Bibliographical note

Access to Document

https://www.sciencedirect.com/science/article/pii/B9780323988209000193Licence: Unspecified

Cite this

Sumonsiri, N., & Barringer, S. (2023). Coating foods with powders. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of Food Powders: Chemistry and Technology (2 ed., pp. 495-506). (Woodhead Publishing Series in Food Science, Technology and Nutrition). Woodhead Publishing. Advance online publication. https://www.sciencedirect.com/science/article/pii/B9780323988209000193

@inbook{d1701fb1257a4988be40bc7a088cd90b,

title = "Coating foods with powders",

abstract = "Foods are coated with powders to improve flavour and colour, and produce other desirable quality changes. The most common powder applied to foods is salt, though sweet and savoury seasoning blends are also popular, as are functional ingredients. The powder-coating process is influenced by powder properties such as size, shape, flowability, density and solubility. In this chapter, the major types of equipment, including screw-fed tubes, scarf-plate feeders, roll dispensers, conveyor belts, tumble drums and electrostatic coating are discussed. Common problems, such as surging and clogging during coating, dustiness, adhesion and shelf life are also covered.",

author = "Nutsuda Sumonsiri and Sheryl Barringer",

year = "2023",

month = nov,

day = "17",

language = "English",

isbn = "9780323988209",

series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",

publisher = "Woodhead Publishing",

pages = "495--506",

editor = "Bhesh Bhandari and Nidhi Bansal and Min Zhang and Pierre Schuck",

booktitle = "Handbook of Food Powders",

edition = "2",

}

Coating foods with powders. / Sumonsiri, Nutsuda; Barringer, Sheryl.
Handbook of Food Powders: Chemistry and Technology. ed. / Bhesh Bhandari; Nidhi Bansal; Min Zhang; Pierre Schuck. 2. ed. Woodhead Publishing, 2023. p. 495-506 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

TY - CHAP

T1 - Coating foods with powders

AU - Sumonsiri, Nutsuda

AU - Barringer, Sheryl

PY - 2023/11/17

Y1 - 2023/11/17

N2 - Foods are coated with powders to improve flavour and colour, and produce other desirable quality changes. The most common powder applied to foods is salt, though sweet and savoury seasoning blends are also popular, as are functional ingredients. The powder-coating process is influenced by powder properties such as size, shape, flowability, density and solubility. In this chapter, the major types of equipment, including screw-fed tubes, scarf-plate feeders, roll dispensers, conveyor belts, tumble drums and electrostatic coating are discussed. Common problems, such as surging and clogging during coating, dustiness, adhesion and shelf life are also covered.

AB - Foods are coated with powders to improve flavour and colour, and produce other desirable quality changes. The most common powder applied to foods is salt, though sweet and savoury seasoning blends are also popular, as are functional ingredients. The powder-coating process is influenced by powder properties such as size, shape, flowability, density and solubility. In this chapter, the major types of equipment, including screw-fed tubes, scarf-plate feeders, roll dispensers, conveyor belts, tumble drums and electrostatic coating are discussed. Common problems, such as surging and clogging during coating, dustiness, adhesion and shelf life are also covered.

M3 - Chapter (peer-reviewed)

SN - 9780323988209

T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

SP - 495

EP - 506

BT - Handbook of Food Powders

A2 - Bhandari, Bhesh

A2 - Bansal, Nidhi

A2 - Zhang, Min

A2 - Schuck, Pierre

PB - Woodhead Publishing

ER -

Coating foods with powders

Abstract

Publication series

Bibliographical note

Access to Document

Fingerprint

Cite this