Coating with honey: a study with model solids.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7602/
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| Title |
Coating with honey: a study with model solids.
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| Creator |
Patel, B. K.
Suvendu, Bhattacharya |
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| Subject |
25 Sugar/Starch/Confectionery
14 Physical properties |
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| Description |
Simulation studies on coating of steel balls with honey as well AT the rheological measurements were carried out at different moisture contents (20.3-37.7%, dry basis). and temperatures (5-8OC). The coating characteristics of honey were judged by the thickness of honey layer, and by the proposed index, dimensionless uptake. Honey possesses extremely high viscosity at low temperatures and/or at low moisture contents. The sensitivity of honey viscosity
with temperature was determined by using Arrhenius equation. Enhanced values of dimensionless uptake and thickness were obtained at low temperature-low moisture combinations. Viscosity of honey for easy handling and coating is in the neighborhood of I3 mPas corresponding to a temperature of 50C.
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| Date |
2002
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7602/1/J_Food_Process_Engg_2002_25_3_225-232.pdf
Patel, B. K. and Suvendu, Bhattacharya (2002) Coating with honey: a study with model solids. Journal of Food Process Engineering, 25 (3). 225-232, 14 ref.. |
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