Microfluidic Edible Coatings: Multiphase VOF Modeling, Physicochemical Properties, Image Analysis, and Applications in Fried Foods
Year: 2025
Type: article
Abstract: Edible coatings are widely used to modulate oil uptake and moisture in fried foods. In this study, we evaluated a microfluid-assisted flow-blurring spray against conventional application by dipping/spraying, focusing on the coating efficiency and preliminary implications for sustainable process. This study combines benchtop experiments with a near-nozzle numerical analysis where the gas–liquid interface and primary breakup are modeled using the Volume of Fluid (VOF) approach implemented in OpenFOAM, configured for a flow-blurring geometry to generate whey protein isolate (WPI) coatings. Viscosity, density, solid content, and contact angle were validated experimentally and used in the simulation setup. An image-based droplet pipeline quantified spray characteristics, yielding a volumetric median diameter D50 = 83.69 µm and confirming process uniformity. Contact angles showed marked substrate dependence: hydrophilic surfaces, 68°–85°; hydrophobic surfaces, 95°–110°. For turkey sausages, sessile-drop contact angles were not determinable (N.D.) due to wicking/roughness; wettability was therefore assessed on smooth surrogates and via performance metrics. Fit-for-purpose simulation procedures are outlined. Microfluidic application (WPI-McF) lowered oil uptake versus uncoated controls. Together, robust modeling, targeted image analytics, and high-precision microfluidics enable rational tuning of coating microstructure and barrier performance, offering a scalable pathway to reduce lipid content and enhance fried food quality.
Source: Coatings
Institutions: Tecnológico Nacional de México, Universidad de Guadalajara
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,137
Funder: Universidad de Guadalajara
OpenAlex ID: W4415560345