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Effect of Inlet Air Temperature and Atomizing Pressure on Fluidized Bed Coating Efficiency of Broken Peanut  

Kang, Hyun-Ah (Department of Food Biotechnology, Woosong University)
Shin, Myung-Gon (Department of Food Biotechnology, Woosong University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 924-926 More about this Journal
Abstract
The effects of inlet air temperature and atomizing pressure on the coating efficiency were evaluated using peanuts. Broken peanut pieces were coated with dextrin and sodium caseinate solution by a fluidized bed coater. The coating efficiency was significantly influenced by inlet air temperature and atomizing pressure, with the optimal efficiency achieved at $70^{\circ}C$ and 3 bar, respectively. The coating material consisting of dextrin and sodium caseinate could be used for preventing rancidity of broken peanut.
Keywords
fluidized bed coating efficiency; inlet air temperature; atomizing pressure; broken peanut;
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