Showing papers on "Food coating published in 1991"
TL;DR: In this article, the L number, a dimensionless number that describes the ratio of the moisture permeance of a food substance to that of a coating material, was used to predict the effectiveness of available edible coating materials to prevent moisture migration from or into coated foods.
Abstract: The L number, a dimensionless number that describes the ratio of the moisture permeance of a food substance to that of a coating material, was used to predict the effectiveness of available edible coating materials to prevent moisture migration from or into coated foods. A computer model was developed using the finite difference method to simulate moisture migration through coated food materials. the results indicated that when the L number is smaller than 0.04, the main resistance to moisture transfer for a coated food material is the diffusion of moisture within the food material itself. On the other hand, if the L number is larger than 4, the main resistance to moisture transfer is the permeance of the coating material. the application of this approach to predict the effectiveness of different coating materials for various dried foods is presented.
10 citations
Patent•
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14 Jan 1991
TL;DR: In this paper, a self-contained unit for coating nuts, consisting of a mixing receptacle 21, mixing means 31, means 23, 24 for rotating the receptacle about a vertical axis relative to the mixing means, and pump means 18 for supplying a viscous syrup for coating the food, is described.
Abstract: A food coating machine eg. a self-contained unit for coating nuts, comprises a mixing receptacle 21, mixing means 31, means 23, 24 for rotating the receptacle about a vertical axis relative to the mixing means, and pump means 18 for supplying a viscous syrup for coating the food to the mixing receptacle.
3 citations