Experimental study on the electrostatic characteristics of L-isoleucine powder

Donuts are the snack food which are coated with powdered seasonings to increase flavour and shelf life. In this regard, electrostatic coating is being developed for efficient coating method and to overcome uneven coating and dust production. During electrostatic coating, charged powder particles produce even coating on target surface. Electrostatic coating of cocoa powder was carried out at high voltage (0-20 kV) and the results were compared to manually coated fried donuts. Cocoa powder particles had irregular polygonal and polyhedral shapes with an average particle diameter (18.12 AE 0.91 μm). The values of adhesion, dust reduction and transfer efficiency were higher at 15 kV and lower values at 0 kV. Coated sample at 15 kV showed the lowest change in weight loss (05.99%) during the storage. Due to an even coating of cocoa powder at 15 kV, donuts exhibited pleasant taste, uniform and dark brown colour. While, shelf life of coated donuts at 15 kV lasts up to 29 days as compared to other samples. It can be concluded from the results that the electrostatic coating of donuts with cocoa powder was best at 15 kV with higher transfer efficiency, adhesion and consumer acceptability.

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“…To find c/m, the following eq. (2) was used (Huang & Barringer, 2012; Barringer & Sumonsiri, 2015; Choi et al ., 2019).

\frac{c}{m} = \frac{6.02 \times 10^{23} \times molecular mass}{sample weight} \times \frac{1.67 \times 10^{- 19}}{9.1 \times 10^{- 31}}

…”

Section: Methodsmentioning

confidence: 99%

Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method

Murid

Khan

Maan

et al. 2022

Int J of Food Sci Tech

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“…Pranav et al found that the MIE might be affected because some smaller particles can escape the Hartmann tube [10]. Devi et al measured the MIE of coal dust, L-isoleucine powder, and polyethylene dust, respectively [11][12][13]. Bu et al [14] measured the MIE and MIT of corn starch, wood dust, and polymethyl methacrylate, respectively.…”

Section: Introductionmentioning

confidence: 99%

Study of Parameters and Theory of Sucrose Dust Explosion

Jiang

Liang

et al. 2022

Energies

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To investigate the parameters of sucrose dust explosion, the minimum ignition energy (MIE) and minimum ignition temperature (MIT) were evaluated. The experiments tested the MIE of sucrose dust under different conditions of dust quantity, ignition delay time (IDT), and powder injection pressure (PIP). The experiments tested the MIT of different particle sizes. The results demonstrate that the MIE of sucrose powder under three conditions was an open-up quadratic polynomial. When the dust quantity, the IDT, and PIP were 0.5 g (417 g/m3), 90 ms, and 150 kPa, respectively, the MIE was 58.9 mJ, 62.6 mJ, and 52.4 mJ. The MIT was positively correlated with the particle size of sucrose dust, and the MIT was 340 °C. At the molecular level, the “O–H” bonds of the sucrose molecule hydroxyl groups were broken by the discharge of electrodes or high temperature to generate H2. The combustion of H2 caused the explosion to spread to the surrounding sucrose dust and made the deposited dust rise, forming an interlocking explosion. The explosion would not stop until the dust concentration dropped below the lowest explosion limit. The results of this study can provide guidance for sucrose enterprises to prevent dust explosion accidents.

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“…Liang (Peltonen et al, 2018) studied the electrostatic characteristics of anthracite and biomass powder and found that the longer the fluidization time, the greater the charge‐to‐mass ratio of the powder; the greater the fluidization wind speed, the greater the charge‐to‐mass ratio of the powder; the smaller the particle size of the powder particles, the greater the charge‐to‐mass ratio; the higher the biomass water content, the smaller the charge‐to‐mass ratio of the biomass powder. Choi (Choi et al, 2019) found that the volume resistivity of l ‐isoleucine powder is as high as 1.2 × 10 13 Ωm, which is highly charged and has a high risk of electrostatic charge, and its actual charge‐to‐mass ratio averages as high as 6.4 nC/g. Choi et al (2017) found that when the moisture content of the drug powder is lower than 5 wt%, the charge‐to‐mass ratio of the powder begins to increase.…”

Section: Introductionmentioning

confidence: 99%

Analysis of static electricity generation and elimination in the process of food powder screw feeding

Shen

Wang

et al. 2022

J Food Process Engineering

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The static electricity in the powder can easily cause poor packaging accuracy, incomplete heat‐sealing of the packaging bag and certain safety hazards. Therefore, the electrostatic generation and elimination of wheat flour and wheat starch were studied in the process of powder screw feeding. Firstly, taking powder particle size, screw speed and conveying distance as influencing factors, the law of static electricity generation in the process of powder screw conveying is studied. Then, an adjustable DC power supply and an ion fan were used to apply voltage and ion wind during the powder screw feeding process to study the elimination of powder static electricity. The research results show that the electrostatic charge of wheat flour and wheat starch is positive. The greater the screw speed, the more severe the powder collision and friction, and the greater the increase in powder charge‐to‐mass ratio. The larger the conveying distance, the greater the increase in the powder‐to‐mass ratio, and when the conveying distance reaches 5200 mm, the experimental powder‐to‐mass ratio tends to be stable. The gain and loss of the charge of wheat starch with small particle size is obviously greater than that of wheat flour with large particle size. The ability and stability of adding ion wind at the outlet of the screw feeder to eliminate static electricity are obviously stronger than the ability and stability of adding voltage to eliminate static electricity. Practical applications The static electricity generated in the process of screw conveying and feeding causes trouble to the packaging weighing, packaging sealing and safety production of powder. Therefore, this paper studies the electric characteristics of food powder in the process of screw transportation and the influence of various factors on the electrostatic generation law, and also through experiments to compare the two methods of electrostatic elimination. This study provides ideas and references for reducing the generation and elimination of static electricity in the process of screw transportation of food powder, so as to improve the packaging accuracy, packaging quality and reduce safety risks in actual industrial production.

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Experimental study on the electrostatic characteristics of L-isoleucine powder

Cited by 10 publications

References 11 publications

Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method

Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method

Study of Parameters and Theory of Sucrose Dust Explosion

Analysis of static electricity generation and elimination in the process of food powder screw feeding

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