Technological developments for batter coating of peanuts

Batter coating of peanuts usually is performed with unblanched kernels because of the good wetting and adhesion behaviour of batter coatings on the hydrophilic kernel shell. Problems occur when the native shell is damaged or lost.
The aim of the project is to develop a novel coating procedure where a stable envelopment of peeled kernels is guaranteed.
 

Supported by:

• Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via ZIM KOOP

Project researchers and contact:

• Forker, Rohm

© Surber

Name

Dr.-Ing. Yvonne Schneider

Product technologies: Confectionary; Process engineering: Cutting

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