How to tackle a project?
Do you want to develop or improve the coating of a food product? Or do you have a problem that we can solve with a coating application?
First, write the brief, and define the purpose of the coating: aspect, texture, taste, flavour, preservation, and functionality.
BASE
Core products
What is the core centre to coat? Composition, size, shape, texture, moisture, bulk density.
RECIPE
Ingredients
Are they specific ingredients to apply, or are you looking for the right ingredients?
PROCESS
How does it work?
Upstream
Where does the core product come from? How is it shaped?
Coating process
Is there an existing process, or are you seeking a technical solution?
Downstream
A finishing step is probably required to stabilize and give its characteristics to the coated product.
Step 1
Upstream
Forming process
Step 2
Coating process
Step 3
Downstream
Finishing process
PROCESS
Coating system
The challenge is to reproduce at a larger scale what has been done manually in the kitchen or at the bench scale. What operating principle to choose: band, pan, tumbler with dipping, dribbling, dispersing, spraying.
PROCESS
Coating system
If existing, what are the coating system characteristics? Type, capacity, making. Any picture, documentation, or reference of it? Where to source it?
PRODUCT EVALUATION
How do you measure your success?
Key quality features
Specify the criteria to evaluate the product’s quality, i.e., process performance.
Visual
Visual aspect, shape, texture, colour, homogeneity, coverage, integrity (absence of breakage, dent).
Taste
Texture, thickness, and the flavour.
Function
Does the coating fulfil the expected function, i.e., mechanical strength, barrier, and shelf-life
Key quality parameters
What process parameters drive the result and influence the quality features?
Fixed parameters
System working principle, design, geometry, volume. Is it batch or continuous?
Variable parameters
Essentially respective dosage rate, speed, temperature, pressure, air (°C, % RH), ingredient characteristics (viscosity, granulometry) …
Operation
Frequent product change, working 1-3 shifts, cleaning requirements.
How to tackle a project?
Do you want to develop or improve the coating of a food product? Or do you have a problem that we can solve with a coating application?
First, write the brief, and define the purpose of the coating: aspect, texture, taste, flavour, preservation, and functionality.
Core product
What is the core centre to coat? Composition, size, shape, texture, moisture, bulk density.
Ingredients
Are they specific ingredients to apply, or are you looking for the right ingredients?
How does it work?
Upstream
Where does the core product come from? How is it shaped?
Coating process
Is there an existing process, or are you seeking a technical solution?
Downstream
A finishing step is probably required to stabilize and give its characteristics to the coated product.
Step 1
Upstream
Forming process
Step 2
Coating process
Step 3
Downstream
Finishing process
Coating system
The challenge is to reproduce at a larger scale what has been done manually in the kitchen or at the bench scale. What operating principle to choose: band, pan, tumbler with dipping, dribbling, dispersing, spraying.
Coating system
If existing, what are the coating system characteristics? Type, capacity, making. Any picture, documentation, or reference of it? Where to source it?
How do you measure your success?
Key quality features
Specify the criteria to evaluate the product’s quality, i.e., process performance.
Visual
Visual aspect, shape, texture, colour, homogeneity, coverage, integrity (absence of breakage, dent).
Taste
Texture, thickness, and the flavour.
Function
Does the coating fulfil the expected function, i.e., mechanical strength, barrier, and shelf-life.
Fixed parameters
System working principle, design, geometry, volume. Is it batch or continuous?
Variable parameters
Essentially respective dosage rate, speed, temperature, pressure, air (°C, % RH), ingredient characteristics (viscosity, granulometry) …
Operation
Frequent product change, working 1-3 shifts, cleaning requirements.