APPLICATION
Up to the blackboard!
On how to tackle a coating project ?
Wanting to develop or improve the coating of a food product ? Or having a problem which can be solved by coating ? Here is how to handle an application.
First, write the brief, and define the purpose of the coating : aspect, texture, taste, flavour, preservation, functionality … ?
BASE
Core products
What is the core center to coat ? Composition, size, shape, texture, moisture, bulk density …
RECIPE
Ingredients
Are they specific ingredients to apply or are you looking for the appropriate ingredients ?
PROCESS
How does it work?
Upstream
Where does the core product from ? How is it shaped ?
Coating process
Is there an existing process or are looking for a technical solution ?
Downstream
Most probably a finishing step is required to stabilize and give its characteristics to the coated product
1.
Upstream
Forming process
2.
Coating process
3.
Downstream
Finishing process
PROCESS
Coating system
The challenge is to reproduce at a larger scale what has been done manually in hte kitchen or at the benchscale. What operating principle to choose : band, pan, tumbler with dipping, dribbling, dispersing, spraying …
PROCESS
Coating system
If existing, what is the coating system characteristics ? Type, capacity, make … Any picture, documentation, reference of it ? Where to source it ?
PRODUCT EVALUATION
How do you measure your success?
Key quality features
Specify the criteria to evaluate the quality of the product i.e. performance of the process
A few examples hereafter
Visual
Visual aspect, shape, texture, colour, homogeneity, coverage, integrity (absence of breakage, dent)
Taste
Texture, thickness, flavour …
Function
Does the coating fulflls the expected function i.e. mechanical strength, barrier, shelf-life …
Key quality parameters
What are the process parameters which drives 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 …
