Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps

Autor:	Ricardo D Andrade, Olivier Skurtys, Fernando Osorio
Rok vydání:	2015
Předmět:	Syringe driver food.ingredient Materials science engineering.material Gelatin Drop impact Surface tension chemistry.chemical_compound Viscosity food Coating chemistry Nanofiber Polymer chemistry engineering Cellulose Composite material Food Science
Zdroj:	LWT - Food Science and Technology. 61:422-429
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2014.12.035
Popis:	Drop impact on a solid surface has received attention for a variety of industrial applications, such as in edible coatings by spray methods. In the present work, drop impact behavior of edible coating formulations (ECF) based on gelatin, glycerol and cellulose nanofibers on banana and eggplant epicarps was studied. Drops of ECF were generated by a precision flat tipped syringe needle connected to a digitally controlled syringe pump. A high-speed camera recorded the spreading dynamics of impacting drops and the maximum spread diameter was determined by ImageJ program. Maximum spread factor is dependent upon the concentration of gelatin and cellulose nanofibers since these components modify the viscosity and surface tension, respectively. For coating formulations with low viscosity, ξ max ∝ We 0.24 ± 0.01 , while for formulations with high viscosity, ξ max ∝ We 0.19 ± 0.02 .
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bdc7f014dddb68c2a462c03400e54533 https://doi.org/10.1016/j.lwt.2014.12.035 Zobrazit plný text záznamu Full Text from ScienceDirect