Powder separation causes uneven flavor and color on coated food products. Understanding the basics behind separation is needed to decrease the separation. Four commonly used powders (NaCl, starch, protein, sugar) and six powder mixtures of pairs of those powders were coated nonelectrostatically and electrostatically on targets. Separation was found in most mixtures, especially the mixtures with NaCl. Individual coating characteristics and interactions between powders caused separation during mixture coating. During nonelectrostatic coating, the difference in individual targeting loss primarily caused separation, particular in the mixture with NaCl which had greater targeting loss compared with other powders. Interactions in the mixtures reduced the separation by decreasing the difference in targeting loss of the mixtures with NaCl and decreasing of difference in adhesion loss of the mixture of starch, protein, sugar. During electrostatic coating, the biggest cause of separation of the mixture with NaCl was interactions in the mixtures which increased the difference between targeting losses of the mixtures. Electrostatic coating generally decreased separation in the mixtures of starch, protein and sugar by decreasing the difference in individual adhesion loss.
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