Physical Properties Important to Electrostatic and Non electrostatic Powder Transfer Efficiency in a Tumble Drum

Authors


  • Support by the Midwest Advanced Food Manufacturing Alliance and Edison Industrial Systems Center is gratefully acknowledged.

Abstract

ABSTRACT: Popcorn was oiled and coated in a tumble drum nonelectrostatically and electrostatically with sugar, cornstarch, salt, cellulose, maltodextrin, all-purpose flour, whole-wheat flour, or soy flour. Particle size, density, flowability, and chargeability were correlated to transfer efficiency using regression analysis. Of the various methods to measure chargeability, charge-to-mass and adhesion improvement were the most significant. For nonelectrostatic coating, small, dense, free-flowing powders were most efficient. Small, free-flowing highly charging powders were most efficient for electrostatic coating. Percent improvement was the highest for the least efficient powders. The greatest benefit with electrostatic coating was for low density, highly charging powders with no effect of size.

Ancillary