ผลต่างระหว่างรุ่นของ "หน้าหลัก"
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| − | + | Attributes, the rheological properties in the resolution, plus the most important goal | |
| + | Attributes, the rheological properties from the remedy, and also the main goal with the coating [45]. The adhesion of coatings to food surfaces is crucial for functionality of their intended [https://www.medchemexpress.com/Resazurin_sodium_salt.html Resazurin Autophagy] function [16,46]. Wettability is used to quantify the interfacial interaction that occurs amongst the meals surface along with the coating. This variable should be taken into account when assessing the functionality in the coating answer around the meals surface [31]. Dipping (Figure 3a), spraying (Figure 3b), and hand coating (Figure 3c) procedures would be the most typical techniques for applying edible coatings to fresh fruits and vegetables. Foods 2021, ten, x FOR PEER Critique five of 18 Other techniques such as fluidized bed and foaming are also offered; having said that, these strategies are rarely utilized on commercial and laboratory scales [45].Figure three. Dipping (a), spraying (b), and (c) hand coating techniques to apply edible coatings. Figure 3. Dipping (a), spraying (b), and (c) hand coating methods to apply edible coatings.On a laboratory scale, immersion is among the key procedures utilized for coating fruits On a laboratory scale, immersion is one of the most important strategies employed for coating fruits on account of its simplicity, without having dependence on equipment, and uniformity of film obtained. because of its simplicity, with out dependence on equipment, and uniformity of film obtained. In this system, the complete surface of your meals is submerged inside the film-forming [https://www.medchemexpress.com/Azoxymethane.html Azoxymethane manufacturer] resolution at In this technique, the entire surface of the meals is submerged inside the film-forming resolution at a continuous speed, allowing full surface coverage, making certain complete surface wetting [47]. a constant speed, permitting full surface coverage, making sure complete surface wetting [47]. Immediately after application, the excess resolution is drained to get rid of the overload of film-forming Right after application, the excess resolution is drained to get rid of the overload of film-forming remedy on the fruit surface [48]. Lastly, the meals is dried using the excess solvent and liquid option on the fruit surface [48]. Finally, the food is dried with the excess solvent and becoming evaporated to leave the film in contact using the meals surface. Drying can take location at liquid getting evaporated to leave the film in contact using the food surface. Drying can take space temperature or working with a heated air tunnel after draining the solution. This approach location at room temperature or making use of a heated air tunnel immediately after draining the option. This permits the application of coating solutions with a wide viscosity range [46]. A negative method allows the application of coating solutions with a wide viscosity variety [46]. A negative point of this technique may be the possibility of cross-contamination from fruit to fruit during the immersion procedure due to the accumulation of residues and microbial organisms [45]. To prevent this problem, merchandise that could be coated should be properly cleaned andFoods 2021, ten,5 ofpoint of this technique may be the possibility of cross-contamination from fruit to fruit throughout the immersion procedure due to the accumulation of residues and microbial organisms [45]. To avoid this problem, items that could be coated have to be effectively cleaned and sanitized, plus the coating remedy replaced regularly [15]. | ||
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Attributes, the rheological properties in the resolution, plus the most important goal Attributes, the rheological properties from the remedy, and also the main goal with the coating [45]. The adhesion of coatings to food surfaces is crucial for functionality of their intended Resazurin Autophagy function [16,46]. Wettability is used to quantify the interfacial interaction that occurs amongst the meals surface along with the coating. This variable should be taken into account when assessing the functionality in the coating answer around the meals surface [31]. Dipping (Figure 3a), spraying (Figure 3b), and hand coating (Figure 3c) procedures would be the most typical techniques for applying edible coatings to fresh fruits and vegetables. Foods 2021, ten, x FOR PEER Critique five of 18 Other techniques such as fluidized bed and foaming are also offered; having said that, these strategies are rarely utilized on commercial and laboratory scales [45].Figure three. Dipping (a), spraying (b), and (c) hand coating techniques to apply edible coatings. Figure 3. Dipping (a), spraying (b), and (c) hand coating methods to apply edible coatings.On a laboratory scale, immersion is among the key procedures utilized for coating fruits On a laboratory scale, immersion is one of the most important strategies employed for coating fruits on account of its simplicity, without having dependence on equipment, and uniformity of film obtained. because of its simplicity, with out dependence on equipment, and uniformity of film obtained. In this system, the complete surface of your meals is submerged inside the film-forming Azoxymethane manufacturer resolution at In this technique, the entire surface of the meals is submerged inside the film-forming resolution at a continuous speed, allowing full surface coverage, making certain complete surface wetting [47]. a constant speed, permitting full surface coverage, making sure complete surface wetting [47]. Immediately after application, the excess resolution is drained to get rid of the overload of film-forming Right after application, the excess resolution is drained to get rid of the overload of film-forming remedy on the fruit surface [48]. Lastly, the meals is dried using the excess solvent and liquid option on the fruit surface [48]. Finally, the food is dried with the excess solvent and becoming evaporated to leave the film in contact using the meals surface. Drying can take location at liquid getting evaporated to leave the film in contact using the food surface. Drying can take space temperature or working with a heated air tunnel after draining the solution. This approach location at room temperature or making use of a heated air tunnel immediately after draining the option. This permits the application of coating solutions with a wide viscosity range [46]. A negative method allows the application of coating solutions with a wide viscosity variety [46]. A negative point of this technique may be the possibility of cross-contamination from fruit to fruit during the immersion procedure due to the accumulation of residues and microbial organisms [45]. To prevent this problem, merchandise that could be coated should be properly cleaned andFoods 2021, ten,5 ofpoint of this technique may be the possibility of cross-contamination from fruit to fruit throughout the immersion procedure due to the accumulation of residues and microbial organisms [45]. To avoid this problem, items that could be coated have to be effectively cleaned and sanitized, plus the coating remedy replaced regularly [15].
