Simulation of coating process: rheological approach in combination with artificial neural network.

Suvendu, Bhattacharya and Patel, B. K. (2007) Simulation of coating process: rheological approach in combination with artificial neural network. Journal of Texture Studies, 38 (5). pp. 555-576.

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Abstract

The coating of foods is a complex process involving many variables, and obtaining repeatable results is difficult as the surface of foods varies widely because of the presence of pores, cracks and vacuoles. A simulation study using metal flakes is reported. Coating of cereal flakes with maltodextrin and/or malt dispersions containing 0-25% solids was simulated by measuring the adhesion to metal strips. The amount of coating was related to the rheological properties of the dispersion. Dispersions containing malt were shear-thinning liquids with yield stress, and obeyed the Herschel-Bulkley model (r <greater than or equal to> 0.98, P <less than or equal to> 0.01). Coating adhesion was quantified and explained as a dimensionless uptake. A system analytical model was proposed, which consisted of influencing variables (solids in the dispersion and rheological parameters) and influenced variables (adhesion characteristics) that were analysed by 2 artificial neural networks having configurations 3-28-12-4 and 4-9-9-3-3, respectively.

Item Type:	Article
Uncontrolled Keywords:	COATING-; COATINGS-; DEXTRINS-; INFORMATION-TECHNOLOGY; MALT-; RHEOLOGICAL-PROPERTIES; ARTIFICIAL-NEURAL-NETWORKS; MALTODEXTRINS-
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Aug 2008 06:30
Last Modified:	12 Jun 2019 09:21
URI:	http://ir.cftri.res.in/id/eprint/6414

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