APPLICATION
How do I 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, and bulk density.
RECIPE
Ingredients
Are there specific ingredients to apply, or are you looking for the right ingredients?
RECIPE
Ingredients
Are there 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?
The 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 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’s characteristics? Type, capacity, and making. Any picture, documentation, or reference to it? Where can I 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 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 batching or continuous?
Variable parameters
Essentially respective dosage rate, speed, temperature, pressure, air (°C, % RH), ingredient characteristics (viscosity, granulometry) …
Operation
Frequent product changes, working 1-3 shifts, cleaning requirements.
APPLICATION
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