Electrostatic coating technology for food processing includes a wide variety of technologies that have proven to be very successful and useful for the food and beverage industries. The use of electrostatic technology in liquids and powder coating applications has improved the quality of liquid and powder coating, including its texture, flavor, and freshness.
Electrostatic coatings are available most frequently in the candy industry, as well as in dairy, bakery, confectionary, and meat and cheese manufacturing. These coatings have become increasingly popular in food processing industries.
Electrostatic coatings offer advantages over other coating processes. These include the following: improved performance in terms of shelf-life, reduced waste, higher product quality, and reduced costs. Also, these coatings improve product performance by reducing food spoilage and improving production cycle by reducing waste and cycle time.
Electrostatic coatings have been successfully used in food and beverage processing industries for almost twenty years. This history demonstrates their ability to withstand high levels of heat and chemicals and provide the desired characteristics for a given application.
There are several types of electrostatic coating technologies, each offering a different degree of application to help meet specific needs. Some of these include;
Chemical coating is the application of a layer of an inert substance (such as plastic or a silicone) to an active product. This process provides excellent protection for both products and the company using them. It also enhances the product’s aesthetic appeal, as it creates a natural look to the product.
Water based and oil based coatings are both very popular in the food industry. These two types of coatings can help reduce the cost of producing food by making product creation more cost-effective and easy.
Application of the three aforementioned coatings is usually done on a roll-to-roll or pallet basis. There are different types of coatings, with each having different strengths and effects. This allows the coating to penetrate the product’s surface more easily, thus improving its overall quality and appeal.
Other coatings are applied to surfaces in a way that increases the surface’s permeability. The result is a surface that has a higher surface tension, which is able to absorb more energy from food particles, helping reduce the amount of friction. The result is a better quality food product.
Electrostatic coatings are also used to protect certain types of plastics from the effects of heat. The result is a product that does not melt or warp when exposed to heat. The resulting products are able to resist stains and mildew better than any other type of coating.
There are many reasons why a food application process might need to use one of these coating technologies. These include: protecting a product from food stains, enhancing the appeal, and/or maintaining a product’s freshness. However, there are no known disadvantages or drawbacks to using any of these technologies.
Each application process has its own benefits, but some types of coating are better suited for some applications. The most popular applications include;
It is important to investigate which of these coatings is right for your specific application process. This will help determine whether your product will have the best possible outcome.
Coatings will most often be used on food and beverage products, such as ice cream and frozen desserts. They are also used on dairy products, such as milk, butter and yogurt, and soft drinks. They are also commonly used on paper cups and containers, packaging, and plastic wraps.