The Experts below are selected from a list of 18885 Experts worldwide ranked by ideXlab platform
Remko M. Boom - One of the best experts on this subject based on the ideXlab platform.
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Electrostatic powder coating of foods – State of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Iqbal Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.
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Electrostatic powder coating of foods state of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.
Wen-hao Hsing - One of the best experts on this subject based on the ideXlab platform.
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The investigation of fiber carding performance with the Application of static electricity to carded nonwoven fabric process
Journal of Materials Processing Technology, 2007Co-Authors: Wen-hao HsingAbstract:Abstract This paper is one of a series of studies on carded-web forming process with the Application of the static electricity to nonwoven fabric process. The Electrostatic carding technology applied the static electricity to the working roller of the carding machine, in which the Electrostatic Application could change the fiber transformation, to improve the fiber load of carding and then increase the carding performance and fiber web uniformity. Besides the fiber load of carding element, the surface electric potential on roller and the fiber web uniformity would be measured to investigate the effect of the applied static electricity on carding performance. The results showed that it had a relationship between the applied static electricity and the fiber loading of carding roller. It signified that the Electrostatic method affected the carding performance and the uniformity of nonwoven fabric. In addition, it was found that the change of fiber loading on working roller depended on the polarities in tribo-electrification process and ones that the static electricity was applied on.
Karin Schroën - One of the best experts on this subject based on the ideXlab platform.
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Electrostatic powder coating of foods – State of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Iqbal Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.
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Electrostatic powder coating of foods state of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.
Maarten A.i. Schutyser - One of the best experts on this subject based on the ideXlab platform.
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Electrostatic powder coating of foods – State of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Iqbal Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.
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Electrostatic powder coating of foods state of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.
Muhammad Kashif Iqbal Khan - One of the best experts on this subject based on the ideXlab platform.
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Electrostatic powder coating of foods – State of the art and opportunities
Journal of Food Engineering, 2012Co-Authors: Muhammad Kashif Iqbal Khan, Karin Schroën, Maarten A.i. Schutyser, Remko M. BoomAbstract:Abstract Edible coatings and incorporation of active ingredients can improve food quality (appearance, taste, flavours, and increased shelf life). In this paper, specific emphasis is given to Electrostatic Application of powder coatings that is known for high transfer efficiency and even coating. This Application technique has the potential to reduce excessive use of coating material (up to 68%) and minimise dust release (up to 84%) to the environment. Different parameters (e.g. powder particle size) are discussed that influence powder coating quality and efficiency for both non-Electrostatic and Electrostatic powder Application. Typical food processing systems are reviewed that can be combined with Electrostatic powder coating. Finally, an overview of Electrostatically coated food products and a short outlook of Electrostatic powder coating of foods are given.