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Coating is a process that consists of applying a liquid or a powder into the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned. [1] [2]
This article concerns coating applications in the food industry. There are many similarities between coating processes and numerous examples of technology transfer to and from the food industry.
Coating in the food industry is the application of a layer of liquids or solids onto a product. The operation essentially relies on mechanical energy. It consists mostly in setting the product particles in motion and simultaneously applying the coating ingredient in a certain pattern to expose one to the other. It involves such phenomena as adhesion, friction, viscosity, surface tension and crystallisation. Food coating is not a “hard” science such as drying or cooling, which can be described by equations and are predictable. Food coating is rather a “soft” knowledge derived from the accumulation of know-how. One reason is that the product and the ingredients considered have complex characteristics, variations and interactions.
Encapsulation is the application of a liquid layer to very small particles. It relies on an array of principles: entrapping a molecule inside a matrix, chemical bonding, and polymerisation. Encapsulation aims at the protection and controlled release of active molecules when immersed in an environment. As a rule of thumb, particle size can discriminate between “encapsulation” (below 300 µm to 1000 µm) and “food coating” (above this limit). Mere mechanical movement is not adequate and sufficient to fulfill the proper coating of minute particles.
Finished product | Base | Ingredient | Post treatment | Rate, % | Objective |
---|---|---|---|---|---|
Ready-to-eat cereals | Expanded cereals | Sugar syrup | Drying | 20-50% | Flavour and appearance enhancement |
Dragees | Nuts, chocolate, sweets | Sugar | Panning | 10-100% | Taste, flavour |
Chocolate | Hazelnuts, almonds | Chocolate | Cooling | 30-50% | Taste, flavour |
Prepared vegetable | Frozen vegetables | Water, fats, flavourings | Freezing | 15-100% | Taste, convenience |
Processed cheese | Grated/shredded cheese | Anticaking | None | <2% | Prevent agglomeration |
Nuggets | Meat | Batter and crumb | Frying | 30-50% | Palatability, cost, appearance |
Snacks | Expanded flour | Oil and seasoning | None | 5-40% | Palatability |
Crunchy nuts | Peanut | Flour, binder, seasoning | Frying, baking | 30-100% | Palatability |
Coatings can be added for the enhancement of organoleptic properties of a food product. Appearance and palatability can be improved by adding color (white dragee, brown chocolate), changing the surface aspect (glazed sweets or rough, crispy nuggets); changing or adding tastes (sweet dragee, salted snack) or flavours (fruit-glazed sweet goods), or texture (breaded crispy nuggets).
Coatings also can be used to add vitamins and minerals (enriched white rice) or food energy.
Coating conveys functional properties, such as particle separation (oiled dry fruit, shredded cheese), antioxidant effect (fruit cubes), or a barrier effect [water migration between a layer of ice cream and a biscuit (cookie) or against moisture loss of chewing gum]. Barrier effects are often difficult to achieve.
An ingredient may be cheaper than the product it coats and thus allows for a slight cost reduction.
The coating process begins with the application of the coating on the food product, but the end product must be stable throughout its shelf life. Therefore, a coating process is completed by a stabilizing process, either by freezing, cooling, heating or drying. The sequences of this process are:
A coating process can be broken into the following elements:
Collaterals occur along the process:
These effects generally are to be avoided unless the end product is made more desirable.
Parameters affecting the system are listed by origin:
Base product | End product | Production |
---|---|---|
Shape, size, distribution, bulk density, nature, surface aspect, resistance, composition, flow behaviour, fines, hygroscopicity, temperature | Capacity, end aspect, weight gain, storage behaviour, resistance | Recipe changes, duration, cleaning |
This first set of criteria governs the choice of the coating ingredient. The coating consists either in a single ingredient or a mix. This mix has different physical forms: solution, emulsion, suspension, powder, etc. It has its own characteristics. In addition, a fluid may be required such as spraying, cooling, heating or drying air.
Additive | Fluid. |
---|---|
Water or fat base, composition, concentration, viscosity, temperature, melting point, surface tension, setting behaviour | Nature, temperature, relative humidity |
The combination of the above characteristics drives the choice of the process principle. It has then to be precisely described.
Process | Machine |
---|---|
Continuous, batch, residence time, ingredient temperature, fluid temperature, system temperature, flow volumes, tolerance to variations, number of functions to fulfill (feeding, dosing, recycling, drying) | Form, internal surface, internal volume, size, mechanical movement, speed, temperature |
The selection of the proper process and its control rely on the gathering of precise and reliable information.
The influence of some phenomena and their parameters is critical: crystallisation, water removal (drying), glass transition, viscosity, or surface tension.
Among the parameters, temperature has a choice place. It influences viscosity, surface tension, drying or crystallisation behaviour. Ultimately, it influences the coating rate (thickness, weight gain) and coating resistance. It therefore influences the degree of clogging of product and ingredient in the system. For example, fat will tend to set preferably on a cool product if the system wall is kept at a higher temperature.
Ingredient | Form | Usual coating rate | Characteristics related to coating | Coating aim | Examples |
---|---|---|---|---|---|
Water | Pure liquid | 1-3% | Wetting, adhesion, weight gain | Dust prevention, freezer burn prevention | |
Water | Saturated steam. | 1-3% | Wetting, adhesion | Gluing of sugar on candies | |
Alcohol | Solution 70% | 0,1% | Alcohol rate | Antimicrobial, preservative, texture enhancement | Preservation of packed pastries |
Resin (shellac) | Alcoholic solution 30% | 1% | Film forming | Surface aspect, flow, moisture barrier | Glazing of chocolate dragees |
Wax (beeswax, carnauba, candelilla) | Solid form, melted, micronized suspension in oil | 1% | Melting point | Surface aspect, barrier | Glazing of sugar dragees, fruit waxing |
Sugars (saccharose, glucose, honey, polyols) | Solution 70-90% | 1-100% | Crystallisation form, concentration, temperature | Palatability, surface aspect (glazed or frosty) | Sugar-coated ready-to-eat cereals |
Natural hydrocolloid (gum arabic, xanthan, guar gelatine | Solution 20-40% | 3% | Film forming, barrier | Mechanical or chemical protection, carrier of additives | Precoating of dragee with gum arabic and sugar prior to dragee pan coating |
Starches (native or modified) | Colloidal solution 20-40% | 3% | Characteristics depend on physical and chemical modifications, substitutes for more expensive ingredients (gum arabic, gelatine, titanium dioxide, etc.) | Mechanical or physical protection | Coating of fries before frying to reduce oil pick up |
Flours | Powder or thick suspensions 20-40% | 10-20% | Film forming, charge, viscosity, baking expansion | Thickness, crispiness | Coating of nuggets with batter prior to breading |
Mineral or organic powders (talc, cellulose, potato flour, cellulose, starch) | Pure powder | 1% | Moisture or fat absorption | Anticaking, drying | Coating of shredded cheese to prevent agglomeration |
Oils and fats | Pure | 1 - 40% | Melting point, viscosity | Anticaking, adhesion, barrier against moisture migration | Oiling of dry raisins or inclusions in ice cream |
Seasonings, flavours, flavour enhancers, salt | Powder, diluted or concentrated solutions | 1-3% | Concentration | Palatability | Flavouring of expanded snacks, salting of roasted nuts |
For the sake of classification, two categories can be split easily into batch or continuous processes. Then, the categories can be refined according to the way the product is set in motion and the ingredient applied. Then, techniques allow either for just coating or can combine coating and setting in the same equipment.
Name | Principle | Example | Alternative | Batch/Continuous |
---|---|---|---|---|
Coextrusion | Forming of an outside casing around an inner content | Forming machine for sausages with forming of a collagen casing, further setting by coagulation and drying | High-temperature, short-time cooking-extrusion of snacks with continuous filling of a flavoured paste | Continuous |
Paddle mixer | Mixing by agitation in a closed volume | Snack coating | Helicoidal, scraping paddles | Batch |
Vat mixer | IQF coating (and freezing) tumbler | Vacuum mixing | Batch | |
Conveyor | Application of the ingredient on the product spread across a conveyor | Topical coating of pastries | Spraying, screen, dipping coating | Continuous |
Drum | Application of the ingredient while the product is tumbled in drum | Snack seasoning; simultaneous coating and drying of cereals with sugar | Continuous | |
Screw | Application of the ingredient while the product is transferred and mixed in a trough fitted with screw(s)) | Petfood | Twin-screw systems for a better mixing | Continuous |
Criteria for the selection of a technique
Comparison batch vs. Continuous The demand for higher yields makes production managers want to shift from manual batch to continuous automated systems. One has to consider the pros and contras prior to go for a costly and risky decision.
Batch | Continuous | |
---|---|---|
Advantages | Flexible, easy to monitor and control, quick response, less time-dependent, easy recipe change, full traceability, tool for R&D. | Efficient, justified if upstream and downstream processes are continuous. |
Drawbacks | Limited capacity, Manpower | Expansive; requires careful controls, feedback signals, consistent feeding and multiple peripherals. |
Given the number of operations and steps, a coating process can be an extensive process considered as a whole. The process core machine requires peripherals to serve it. A few frequent ones are listed for information.
Test results can be immediately evaluated (visual aspect) but are preferably assessed by careful measures : to allow monitoring, to agree on commissioning, to certify conformity with customer requirements.
Typical measures :
A lubricant is a substance that helps to reduce friction between surfaces in mutual contact, which ultimately reduces the heat generated when the surfaces move. It may also have the function of transmitting forces, transporting foreign particles, or heating or cooling the surfaces. The property of reducing friction is known as lubricity.
Spray drying is a method of forming a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, or materials which may require extremely consistent, fine particle size. Air is the heated drying medium; however, if the liquid is a flammable solvent such as ethanol or the product is oxygen-sensitive then nitrogen is used.
In industrial process engineering, mixing is a unit operation that involves manipulation of a heterogeneous physical system with the intent to make it more homogeneous. Familiar examples include pumping of the water in a swimming pool to homogenize the water temperature, and the stirring of pancake batter to eliminate lumps (deagglomeration).
Conching is a process used in the manufacture of chocolate whereby a surface scraping mixer and agitator, known as a conche, evenly distributes cocoa butter within chocolate and may act as a "polisher" of the particles. It also promotes flavor development through frictional heat, release of volatiles and acids, and oxidation. The name arises from the shape of the vessels initially used which resembled conch shells.
Electrophoretic deposition (EPD), is a term for a broad range of industrial processes which includes electrocoating, cathodic electrodeposition, anodic electrodeposition, and electrophoretic coating, or electrophoretic painting. A characteristic feature of this process is that colloidal particles suspended in a liquid medium migrate under the influence of an electric field (electrophoresis) and are deposited onto an electrode. All colloidal particles that can be used to form stable suspensions and that can carry a charge can be used in electrophoretic deposition. This includes materials such as polymers, pigments, dyes, ceramics and metals.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Powder coating is a type of coating that is applied as a free-flowing, dry powder. Unlike conventional liquid paint, which is delivered via an evaporating solvent, powder coating is typically applied electrostatically and then cured under heat or with ultraviolet light. The powder may be a thermoplastic or a thermoset polymer. It is usually used to create a thick, tough finish that is more durable than conventional paint. Powder coating is mainly used for coating of metal objects, particularly those subject to rough use. Advancements in powder coating technology like UV-curable powder coatings allow for other materials such as plastics, composites, carbon fiber, and MDF to be powder coated, as little heat or oven dwell time is required to process them.
Dip coating is an industrial coating process which is used, for example, to manufacture bulk products such as coated fabrics and condoms and specialised coatings for example in the biomedical field. Dip coating is also commonly used in academic research, where many chemical and nano material engineering research projects use the dip coating technique to create thin-film coatings.
Conformal coating is a protective, breathable coating of thin polymeric film applied to printed circuit boards (PCBs). Conformal coatings are typically applied at 25–250 μm to the electronic circuitry and provide protection against moisture and other harsher conditions.
A spray nozzle or atomizer is a device that facilitates the dispersion of a liquid by the formation of a spray. The production of a spray requires the fragmentation of liquid structures, such as liquid sheets or ligaments, into droplets, often by using kinetic energy to overcome the cost of creating additional surface area. A wide variety of spray nozzles exist, that make use of one or multiple liquid breakup mechanisms, which can be divided into three categories: liquid sheet breakup, jets and capillary waves. Spray nozzles are of great importance for many applications, where the spray nozzle is designed to have the right spray characteristics.
A high-shear mixer disperses, or transports, one phase or ingredient into a main continuous phase (liquid), with which it would normally be immiscible. A rotor or impeller, together with a stationary component known as a stator, or an array of rotors and stators, is used either in a tank containing the solution to be mixed, or in a pipe through which the solution passes, to create shear. A high-shear mixer can be used to create emulsions, suspensions, lyosols, and granular products. It is used in the adhesives, chemical, cosmetic, food, pharmaceutical, and plastics industries for emulsification, homogenization, particle size reduction, and dispersion.
Dry lubricants or solid lubricants are materials that, despite being in the solid phase, are able to reduce friction between two surfaces sliding against each other without the need for a liquid oil medium.
Ultrasonic nozzles are a type of spray nozzle that use high frequency vibrations produced by piezoelectric transducers acting upon the nozzle tip that create capillary waves in a liquid film. Once the amplitude of the capillary waves reaches a critical height, they become too tall to support themselves and tiny droplets fall off the tip of each wave resulting in atomization.
Curtain coating is a process that creates an uninterrupted curtain of fluid that falls onto a substrate. The substrate is transported on a conveyor belt or calender rolls at a regulated speed through the curtain to ensure an even coat of the die. The curtain is created by using a slit or die at the base of the holding tank, allowing the liquid to fall upon the substrate. Some polymers are melted and extruded for coating. Many manufactures will also include a catch pan to retrieve and reuse the excess fluid.
Granulation is the process of forming grains or granules from a powdery or solid substance, producing a granular material. It is applied in several technological processes in the chemical and pharmaceutical industries. Typically, granulation involves agglomeration of fine particles into larger granules, typically of size range between 0.2 and 4.0 mm depending on their subsequent use. Less commonly, it involves shredding or grinding solid material into finer granules or pellets.
Coated urea fertilizers are a group of controlled release fertilizers consisting of prills of urea coated in less-soluble chemicals such as sulfur, polymers, other products or a combination. These fertilizers mitigate some of the negative aspects of urea fertilization, such as fertilizer burn. The coatings release the urea either when penetrated by water, as with sulfur, or when broken down, as with polymers.
Industrial porcelain enamel is the use of porcelain enamel for industrial, rather than artistic, applications. Porcelain enamel, a thin layer of ceramic or glass applied to a substrate of metal, is used to protect surfaces from chemical attack and physical damage, modify the structural characteristics of the substrate, and improve the appearance of the product.
A pusher centrifuge is a type of filtration technique that offers continuous operation to de-water and wash materials such as relatively in-compressible feed solids, free-draining crystalline, polymers and fibrous substances. It consists of a constant speed rotor and is fixed to one of several baskets. This assembly is applied with centrifugal force that is generated mechanically for smaller units and hydraulically for larger units to enable separation.
A die in polymer processing is a metal restrictor or channel capable of providing a constant cross sectional profile to a stream of liquid polymer. This allows for continuous processing of shapes such as sheets, films, pipes, rods, and other more complex profiles. This is a continuous process, allowing for constant production, as opposed to a sequential (non-constant) process such as injection molding.
Agglomerated food powder is a unit operation during which native particles are assembled to form bigger agglomerates, in which the original particle can still be distinguished. Agglomeration can be achieved through processes that use liquid as a binder or methods that do not involve any binder.