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Sensory evaluation of electrostatica...

Ratanatriwong, Puntarika.

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Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement./
作者:	Ratanatriwong, Puntarika.
面頁冊數:	173 p.
附註:	Source: Dissertation Abstracts International, Volume: 65-09, Section: B, page: 4349.
Contained By:	Dissertation Abstracts International65-09B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3148210
ISBN:	0496064479

Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement.
Ratanatriwong, Puntarika.

Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement. - 173 p.

Source: Dissertation Abstracts International, Volume: 65-09, Section: B, page: 4349.

Thesis (Ph.D.)--The Ohio State University, 2004.

Electrostatic coating is a technology credited with significant processing and cost improvements in food-seasoning applications. The impact of this technology on consumer acceptability of the coated products is not well understood. This study seeks to map the driving factors for process improvement by electrostatic coating, especially as they relate to consumer acceptability.

ISBN: 0496064479Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement.
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245 1 0 $a Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement.
300 $a 173 p.
500 $a Source: Dissertation Abstracts International, Volume: 65-09, Section: B, page: 4349.
500 $a Adviser: Sheryl A. Barringer.
502 $a Thesis (Ph.D.)--The Ohio State University, 2004.
520 $a Electrostatic coating is a technology credited with significant processing and cost improvements in food-seasoning applications. The impact of this technology on consumer acceptability of the coated products is not well understood. This study seeks to map the driving factors for process improvement by electrostatic coating, especially as they relate to consumer acceptability.
520 $a Barbeque, sour cream and onion, salt and vinegar, nacho cheese and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was also more even as measured by colorimeter. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall.
520 $a The study also investigated the effect of powder composition and particle size within a powder on transfer efficiency since they have never been studied independently. Powders were grouped based on their protein, carbohydrate, salt and acid contents. Powders were coated on foil strips by nonelectrostatic and electrostatic coating. Particle sizes were varied in the range of 19--165 mum. The transfer efficiency of nonelectrostatic and electrostatic coating, powder flowability and resistivity were determined.
520 $a The effect of a variable was found to be process-specific with composition and resistivity only having a significant effect on electrostatic coating, while size and cohesiveness had a universal effect. The effects and interactions of powder size and composition in relation to process efficiency contradicted those previously reported. Nonelectrostatic transfer efficiency increased to a maximum before either leveling-off or decreasing with increasing particle size. Electrostatic transfer efficiency either decreased or reached a peak at a certain particle size before decreasing with increasing particle size. Free flowing powders increased both nonelectrostatic and electrostatic transfer coating efficiency. Powders became more cohesive when particle size was decreased. The conflicting effects of size and flowability caused the transfer efficiency peak of powders. Powder composition influenced powder resistivity and flowability. Protein yielded the highest electrostatic transfer efficiency, carbohydrate the lowest, others in between. Electrostatic coating produced significantly greater transfer efficiency than nonelectrostatic coating. The average improvement in transfer efficiency by electrostatic coating was 20%. Electrostatic and non-electrostatic coating efficiencies were reproducible and their patterns of coating{09}area were highly uniform.
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 65-09B.
790 1 0 $a Barringer, Sheryl A., $e advisor
790 $a 0168
791 $a Ph.D.
792 $a 2004
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3148210