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ELECTROHYDRODYNAMIC SPRAYING OF CHOCOLATE
Author(s) -
GORTY A.V.,
BARRINGER S.A.
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2010.00500.x
Subject(s) - electrohydrodynamics , drop (telecommunication) , electrical resistivity and conductivity , yield (engineering) , viscosity , lecithin , chemistry , materials science , chromatography , composite material , electrode , electrical engineering , engineering
Electrohydrodynamic spray quality of chocolate was studied. The ingredients in chocolate samples were varied to determine their effect on the viscosity, yield value and electrical resistivity, and the effect of these physical properties on the drop size and percent area covered. Samples were sprayed at 35 and 50C and 0 and 35 kV. The apparent viscosity, apparent and Casson yield value increased with a decrease in the fat content and with the addition of 1.5% lecithin. The electrical resistivity increased with a decrease in fat content and with the addition of 1.5% lecithin. During electrohydrodynamic atomization, increasing electrical resistivity increased the drop size and decreased the percent area covered. At both 0 and 35 kV, increasing viscosity and yield value of the samples increased the drop size. Increasing viscosity and yield value decreased the percent area covered at 35 kV but not at 0 kV. PRACTICAL APPLICATIONS Application of electrohydrodynamic spraying (EHD) to chocolate is a novel method through which a thin and uniform coating of chocolate can be obtained. EHD helps in reducing the losses and thereby lowering the costs. The ingredients can be manipulated to minimize droplet size, and therefore produce an even coating.