Atomizing Spray Systems for Application of Edible Coatings
Version of Record online: 9 APR 2012
© 2012 Institute of Food Technologists®
Comprehensive Reviews in Food Science and Food Safety
Volume 11, Issue 3, pages 323–337, May 2012
How to Cite
Andrade, R. D., Skurtys, O. and Osorio, F. A. (2012), Atomizing Spray Systems for Application of Edible Coatings. Comprehensive Reviews in Food Science and Food Safety, 11: 323–337. doi: 10.1111/j.1541-4337.2012.00186.x
- Issue online: 9 APR 2012
- Version of Record online: 9 APR 2012
- MS 20111485 Submitted 12/12/2011, Accepted 1/25/2012.
Abstract: The use of edible coatings on fresh and processed food products as a means of extending shelf life by preventing or delaying spoilage, providing a partial barrier to moisture, oxygen, and carbon dioxide, improving the mechanical handling properties, and even as carriers of many functional ingredients, is rapidly growing. Edible coatings can be applied by different methods such as panning, fluidized bed, dipping, and spraying. This review presents and discusses some aspects of the application of edible coatings on food products using spraying, which is the most commonly used technique for applying food coatings and to obtain uniform layers.