Document Detail


Confectionery coating with an electrohydrodynamic (EHD) system.
MedLine Citation:
PMID:  22181825     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Electrohydrodynamic (EHD) spraying offers great potential improvement to the food industry especially in the confectionery area. From the quality point of view, EHD offers greater and more complete coverage than non-EHD coating. From the economic point of view, lower cost can be achieved for coated food because during EHD, smaller droplet size and thinner coating is produced.
Authors:
Kumala Marthina; Sheryl A Barringer
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't     Date:  2011-12-19
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E26-31     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Algorithms
Candy / analysis*,  economics
Cost Savings
Dietary Fats / analysis*
Electric Impedance
Electrochemical Techniques
Fats / chemistry*
Food Technology* / instrumentation
Hydrodynamics
Kinetics
Lauric Acids / chemistry
Lecithins / chemistry
Mechanical Phenomena
Particle Size
Physicochemical Phenomena
Plant Oils / chemistry
Quality Control
Surface Properties
Viscosity
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Fats; 0/Lauric Acids; 0/Lecithins; 0/Plant Oils; 1160N9NU9U/lauric acid; 8002-31-1/cocoa butter

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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