COATING OF FOOD PRODUCTS : BATTER AND BREADING TECHNIQUES AND EQUIPMENTS
Makaleler > Tam Makale · 2005
Yazarlar: Figen ERTEKİN
PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2005, cilt 11, ss 85-94
Özet
The coating process of food products with various mixtures prior to frying is a common application in kitchens whereas it still requires much investigation in technological area. In this study, batter and breading technology used in coating of foods is reviewed. The coating process was defined, and the function of predusting, battering and breading, the general composition of batter and breading mixtures and the functions of the ingradients were explained. In the coating application, the most important problem known as adhesion and the effects of it on the efficiency and cost were investigated. Batter and breading processing equipments used in the industry and the process lines were reviewed, and the problems, new designs and the latest patents relating them were discussed. New coating systems known as tumbling and fluidization were investigated and compared with other systems.