Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips

Barbeque, sour cream and onion, salt and vinegar, nacho cheese, and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. E...

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Veröffentlicht in:	Journal of food science 2003-05, Vol.68 (4), p.1542-1547
Hauptverfasser:	Ratanatriwong, P, Barringer, S.A, Delwiche, J
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cheeses coatings colorimetry dust reduction electrostatic coating flavor Food additives Food engineering Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects onions particle size potato chips potato-chip seasonings preference sensory evaluation Snack foods sour cream transfer efficiency vinegars
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