Determination of Liquid Film Thickness Following Draining of Contactors, Vessels, and Pipes in the Mcu Process

Effect of Presence and Concentration of Plasticizers, Vegetable Oils, and Surfactants on the Properties of Sodium-Alginate-Based Edible Coatings

“…The 3.5% ( w / w ) is selected as the highest concentration due to the high gel viscosity. According to the studies in the literature, coating thickness has been increasing proportionally with higher viscosity [ 38 , 39 ]. A thick coating on the food product is not a preferred feature in the coating process.…”

“…Alginate did not change the surface tension values significantly, which indicated that the component did not have any adsorption activity in the liquid–vapor interface. Since the coating thickness of the deposited liquid on the food product increased proportionally with increasing viscosity [ 38 , 39 , 42 ], 1.25% alginate solution with 105.67 ± 1.63 mPa∙s viscosity was selected as a gelling structure of the solution.…”

Effect of Dipping and Vacuum Impregnation Coating Techniques with Alginate Based Coating on Physical Quality Parameters of Cantaloupe Melon

“…Studies on coating thickness have shown that the thickness of the deposited liquid film on the surface is increasing proportionally with higher viscosity, and withdrawal speed and decreasing proportionally with higher density, and surface tension of the coating solution (Cisneros‐Zevallos & Krochta, ; Levich, ; Poirier, Fernando Fondeur, & Samuel Fink, ). The weight gain of the cantaloupe samples after dipping in alginate based coating solution was much higher than the weight gain after dipping in calcium lactate solution.…”