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Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method
Author(s) -
CisnerosZevallos L.,
Krochta J.M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05702.x
Subject(s) - coating , viscosity , materials science , composite material , newtonian fluid , capillary action , chemistry , thermodynamics , physics
Hydroxypropyl methylcellulose solutions were used as coating systems in this study and solution concentrations, viscosity, densities, and surface tensions were characterized. Fuji apples were coated by dipping and stored 4 d at room temperature, after which the internal oxygen and carbon dioxide were measured. Results indicated that coating thickness varied with viscosity, concentration, density, and draining time of the biopolymer solution. Coating thickness relates to the square root of viscosity and the inverse square root of draining time, which agrees with the theoretical approach for flat plate dip‐coating inlow‐capillary‐number Newtonian liquids. These results indicate the possibility of controlling coating thickness and internal gas composition based on coating solution properties. Keywords: coating thickness, viscosity, fruits, vegetables, modified atmosphere