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French fries were coated with smoke extract or glucose and mozzarella cheese slices with sodium erythorbate or cellulose with natamyacin at 0 kV and −25 kV. For the first three samples, transfer efficiency was higher for electrostatically coated products. When the same amount of powder on each sample was compared, electrostatically coated samples showed a greater color development and less mold growth than nonelectrostatically coated samples. This improvement in color and shelf life could be explained by improvement in coating evenness due to the charging of the powder. Cellulose with natamyacin did not show an improvement in transfer efficiency, mold suppression or charge to mass ratio with electrostatic coating. This powder did not charge well because it was cohesive and of the wrong polarity. The smaller the size of the powder, the greater the charge to mass ratio and final color development.Industrial relevance: Electrostatic coating increases both transfer efficiency and evenness of powder coating. For companies, this means less waste, less clean up, less material purchased and greater efficiency of operation. For powders that charge well, higher transfer efficiency and evenness can produce greater functionality, i.e. greater color development for browning agents and greater mold inhibition for antimycotics.

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The rate of color and texture development in par‐fried French fries coated with liquid smoke and thermally processed was determined. Liquid smoke containing 8% to 11% carbonyls was diluted to 30% and applied to 1 side of French fries at 0%, 1%, 3%, or 5% by weight. The fries were immersion fried at 190.6 °C for 4 min, microwaved (900 watts) for 4 min, or baked at 190.6 °C for 20 min. Color and texture measurements were recorded at intervals during processing. Liquid smoke increased the rate of browning in French fries. Browning followed pseudo zero‐order kinetics, with the a value, Browning index, and total change in color (ΔE) showing the best fit. When liquid smoke was added in high concentrations the reaction rate did not increase as more liquid smoke was added because the carbonyls were no longer limiting the rate of Maillard browning. The rate of color development in French fries was also affected by the thermal processing method. Frying developed color at the fastest rate, followed by microwaving and baking. Although liquid smoke increased the rate of color development in French fries, it did not affect French fry texture. Through sensory testing, it was determined that liquid smoke can be used to improve the color of microwaveable French fries without affecting French fry flavor or texture.

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