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Food Coating
Coating is an process that consists of applying a liquid or a powder into the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned. Definitions This article concerns coating applications in the food industry. There are many similarities between coating processes and numerous examples of technology transfer to and from the food industry. Coating in the food industry is the application of a layer of liquids or solids onto a product. The operation essentially relies on mechanical energy. It consists mostly in setting the product particles in motion and simultaneously applying the coating ingredient in a certain pattern to expose one to the other. It involves such phenomena as adhesion, friction, viscosity, surface tension and crystallisation. Food coating is not a “hard” scienc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turbine à Chocolat
A turbine ( or ) (from the Greek , ''tyrbē'', or Latin ''turbo'', meaning vortex) is a rotary mechanical device that extracts energy from a fluid flow and converts it into useful work. The work produced by a turbine can be used for generating electrical power when combined with a generator.Munson, Bruce Roy, T. H. Okiishi, and Wade W. Huebsch. "Turbomachines." Fundamentals of Fluid Mechanics. 6th ed. Hoboken, NJ: J. Wiley & Sons, 2009. Print. A turbine is a turbomachine with at least one moving part called a rotor assembly, which is a shaft or drum with blades attached. Moving fluid acts on the blades so that they move and impart rotational energy to the rotor. Early turbine examples are windmills and waterwheels. Gas, steam, and water turbines have a casing around the blades that contains and controls the working fluid. Credit for invention of the steam turbine is given both to Anglo-Irish engineer Sir Charles Parsons (1854–1931) for invention of the reaction turbine, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavour (taste)
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Processing
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals. Process Primary food processing Primary food processing turns agricultural products, such as raw wheat kernels ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coating Process Diagram
A coating is a covering that is applied to the surface of an object, usually referred to as the substrate. The purpose of applying the coating may be decorative, functional, or both. Coatings may be applied as liquids, gases or solids e.g. Powder coatings. Paints and lacquers are coatings that mostly have dual uses of protecting the substrate and being decorative, although some artists paints are only for decoration, and the paint on large industrial pipes is for preventing corrosion and identification e.g. blue for process water, red for fire-fighting control etc. Functional coatings may be applied to change the surface properties of the substrate, such as adhesion, wettability, corrosion resistance, or wear resistance. In other cases, e.g. semiconductor device fabrication (where the substrate is a wafer), the coating adds a completely new property, such as a magnetic response or electrical conductivity, and forms an essential part of the finished product. A major considerati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Extrusion
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Extrusion enables mass production of food via a continuous, efficient system that ensures uniformity of the final product. Food products manufactured using extrusion usually have a high starch content. These include some pasta, breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-to-eat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein, some beverages, and dry and semi-moist pet foods. Process In the extrusion process, raw materials are first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatine
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guar
The guar or cluster bean, with the botanical name ''Cyamopsis tetragonoloba'', is an annual legume and the source of guar gum. It is also known as gavar, gawar, or guvar bean. The origin of ''Cyamopsis tetragonoloba'' is unknown, since it has never been found in the wild.Whistler R.L. and Hymowitz T. 1979. Guar: agronomy, production, industrial use and nutrition. Purdue University Press, West Lafayette It is assumed to have developed from the African species ''Cyamopsis senegalensis''. It was further domesticated in South Asia, where it has been cultivated for centuries. Guar grows well in semiarid areas, but frequent rainfall is necessary. This legume is a valuable plant in a crop rotation cycle, as it lives in symbiosis with nitrogen-fixing bacteria.Undersander D.J., Putnam D.H., Kaminski A.R., Doll J.D., Oblinger E.S. and Gunsolus J.L. 1991. Guar. University of Wisconsin-Madison, University of MinnesotAccessed November 8, 2012. Agriculturists in semi-arid regions of Rajas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthan
Xanthan gum () is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, ''Xanthomonas campestris''. History Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s. It was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2. Xanthan gum derives its name from the species of bacteria used during the fermentation process, ''Xanthomonas campestris''. Uses Xanthan gum, 1%, can produce a significant increase in the viscosity of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gum Arabic
Gum arabic, also known as gum sudani, acacia gum, Arabic gum, gum acacia, acacia, Senegal gum, Indian gum, and by other names, is a natural gum originally consisting of the hardened sap of two species of the ''Acacia'' tree, '' Senegalia senegal'' and '' Vachellia seyal.'' The term "gum arabic" does not legally indicate a particular botanical source, however. The gum is harvested commercially from wild trees, mostly in Sudan (80%) and throughout the Sahel, from Senegal to Somalia. The name "gum Arabic" (''al-samgh al-'arabi'') was used in the Middle East at least as early as the 9th century. Gum arabic first found its way to Europe via Arabic ports, so retained its name. Gum arabic is a complex mixture of glycoproteins and polysaccharides, predominantly polymers of arabinose and galactose. It is soluble in water, edible, and used primarily in the food industry and soft-drink industry as a stabilizer, with E number E414 (I414 in the US). Gum arabic is a key ingredient in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrocolloid
A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend the definition to include substances like aerosols and gels. The term colloidal suspension refers unambiguously to the overall mixture (although a narrower sense of the word '' suspension'' is distinguished from colloids by larger particle size). A colloid has a dispersed phase (the suspended particles) and a continuous phase (the medium of suspension). The dispersed phase particles have a diameter of approximately 1 nanometre to 1 micrometre. Some colloids are translucent because of the Tyndall effect, which is the scattering of light by particles in the colloid. Other colloids may be opaque or have a slight color. Colloidal suspensions are the subject of interface and colloid science. This field of study was introduced in 1845 by Italia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Waxing
Fruit waxing is the process of covering fruits (and, in some cases, vegetables) with artificial waxing material. Natural wax is removed first, usually by washing, followed by a coating of a biological or petroleum derived wax. Potentially allergenic proteins (peanut, soy, dairy, wheat) may be combined with shellac. The primary reasons for waxing are to prevent water loss (making up for the removal in washing of the natural waxes in fruits that have them, particularly citrus but also, for example, applesP. E. Kolattukudy"Natural Waxes on Fruits", ''Post Harvest Pomology Newsletter'' 2.2 (1984), repr. Tree Fruit Research and Extension Center, Washington State University, March 2003 (pdf)) and thus retard shrinkage and spoilage, and to improve appearance.Leo J. Klotz, Walter Reuther, E. Clair Calavan, Glenn E. Carman, ''et al''., ''The Citrus Industry'' Volume 5 ''Crop Protection, Postharvest Technology, and Early History of Citrus Research in California'', ANR publications (Univers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glass Transition
The glass–liquid transition, or glass transition, is the gradual and reversible transition in amorphous materials (or in amorphous regions within semicrystalline materials) from a hard and relatively brittle "glassy" state into a viscous or rubbery state as the temperature is increased. ISO 11357-2: Plastics – Differential scanning calorimetry – Part 2: Determination of glass transition temperature (1999). An amorphous solid that exhibits a glass transition is called a glass. The reverse transition, achieved by supercooling a viscous liquid into the glass state, is called vitrification. The glass-transition temperature ''T''g of a material characterizes the range of temperatures over which this glass transition occurs (as an experimental definition, typically marked as 100 s of relaxation time). It is always lower than the melting temperature, ''T''m, of the crystalline state of the material, if one exists. Hard plastics like polystyrene and poly(methyl methacrylate) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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