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SIMULATION OF COATING PROCESS: RHEOLOGICAL APPROACH IN COMBINATION WITH ARTIFICIAL NEURAL NETWORK
Author(s) -
BHATTACHARYA SUVENDU,
PATEL BHAVESH K.
Publication year - 2007
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00113.x
Subject(s) - coating , rheology , materials science , adhesion , shear thinning , dispersion (optics) , dimensionless quantity , composite material , biological system , mechanics , optics , physics , biology
The coating of foods is a complex process involving many variables, and obtaining repeatable results is difficult as the surface of foods varies widely because of the presence of pores, cracks and vacuoles. A simulation study using metal flakes is thus employed. Coating of cereal flakes with maltodextrin and/or malt dispersions containing 0–25% solids was simulated by measuring the adhesion to metal strips. The amount of coating was related to the rheological properties of the dispersion. Dispersions containing malt were shear‐thinning liquids with yield stress, and obeyed the Herschel‐Bulkley model ( r ≥ 0.98, P ≤ 0.01). Coating adhesion was quantified and explained as a dimensionless uptake. A system analytical model was proposed, which consisted of influencing variables (solids in the dispersion and rheological parameters) and influenced variables (adhesion characteristics) that were analyzed by two artificial neural networks having configurations 3‐28‐12‐4 and 4‐9‐9‐3‐3, respectively.PRACTICAL APPLICATIONS The application of the present research lies in the development of coated foods. It gives information about the presence of important variables of coating and their effect on the parameters of coating (e.g., the extent of batter uptake and coat thickness). An understanding of the relationship between batter and coating parameters is possible, and has been supported by the proposed system of analytical model. Potential also exists to extend this model in real situations involving the manufacture of coated/flavored breakfast cereals, snacks, chocolates, confectionery and multilayered products.