Funding provided by Edison Industrial Systems Center and Midwest Advanced Food Manufacturing Alliance is gratefully acknowledged. Equipment provided by John Yeager of Keithley Instruments is gratefully acknowledged.
Effect of Sodium Chloride Particle Size and Shape on Nonelectrostatic and Electrostatic Coating of Popcorn
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 198–201, January 2002
How to Cite
Miller, M.J. and Barringer, S.A. (2002), Effect of Sodium Chloride Particle Size and Shape on Nonelectrostatic and Electrostatic Coating of Popcorn. Journal of Food Science, 67: 198–201. doi: 10.1111/j.1365-2621.2002.tb11383.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000849, Submitted 8/28/00, Accepted 8/10/01, Received 9/17/01
- particle size
ABSTRACT: Sodium chloride of different shapes (hollow pyramid, crushed flake, cube, and porous cube) and sizes (50-200 mesh) were applied by nonelectrostatic and electrostatic powder coating to popcorn coated with 1.2 to 3.3% soybean oil. Electrostatic coating was more efficient than nonelectrostatic in all cases. The smaller the particles, the higher the coating efficiency for both electrostatic and nonelectrostatic coating. Crushed flake and hollow pyramid were more efficient than cube and porous cube shapes. Coating efficiency improved as the oil content increased for nonelectrostatic but not electrostatic coating. Use of electrostatic coating can reduce waste and provide a more efficient coating method by decreasing seasoning or oil needed to reach the target level.