Electrostatic Coating Technologies for Food Processing

Sheryl A. Barringer, Nutsuda Sumonsiri

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The application of electrostatics in both powder and liquid coating can improve the quality of food, such as its appearance, aroma, taste, and shelf life. Coatings can be found most commonly in the snack food industry, as well as in confectionery, bakery, meat and cheese processing. In electrostatic powder coating, the most important factors influencing coating quality are powder particle size, density, flowability, charge, and resistivity, as well as the surface properties and characteristics of the target. The most important factors during electrostatic liquid coating, also known as electrohydrodynamic coating, include applied voltage and electrical resistivity and viscosity of the liquid. A good understanding of these factors is needed for the design of optimal coating systems for food processing.

Original languageEnglish
Title of host publicationAnnual Review of Food Science and Technology
Pages157-169
Volume6
DOIs
Publication statusPublished - 1 Apr 2015
Externally publishedYes

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