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Physical Properties Important to Electrostatic and Non electrostatic Powder Transfer Efficiency in a Tumble Drum
Author(s) -
Biehl H.L.,
Barringer S.A.
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.tb07053.x
Subject(s) - drum , materials science , mechanics , transfer (computing) , electrostatics , chemistry , physics , computer science , mechanical engineering , engineering , parallel computing
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.