Agglomeration Tendency during Top-Spray Fluidized Bed Coating with Gelatin and Starch Hydrolysate

Top-spray fluidized bed coating of glass beads with gelatin and starch hydrolysate leads to an `all or nothing' side-effect agglomeration, that is, a drastic collapse of the fluid-bed when a critical spray rate is exceeded. This undesirable side-effect agglomeration is primarily influenced by t...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 1999-03, Vol.32 (2), p.102-106
Main Authors: Dewettinck, Koen, Messens, Winy, Deroo, Lidewij, Huyghebaert, André
Format: Article
Language:English
Subjects:
agglomeration
Biological and medical sciences
coating
fluid-bed
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gelatin
starch hydrolysate
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Top-spray fluidized bed coating of glass beads with gelatin and starch hydrolysate leads to an `all or nothing' side-effect agglomeration, that is, a drastic collapse of the fluid-bed when a critical spray rate is exceeded. This undesirable side-effect agglomeration is primarily influenced by the type of coating, and more specifically its hygroscopicity, water binding capacity and viscosity. Hydrolyzed gelatin permits a considerable increase in spray rate compared to the unhydrolyzed type, due to more pronounced coating losses and lack of gelling capacity. Starch hydrolysate enables working only at low spray rates, due to its high hygroscopicity. Increasing the atomization pressure decreases the agglomeration tendency of starch hydrolysate but simultaneously decreases the final coating thickness. Coating quality is primarily influenced by coating properties, such as molecular mass and viscosity during processing.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.1998.0507