Here are some essential analytical techniques commonly employed for food powder characterization, from R&D.
Particle Size Analysis: Determining the particle size distribution of food powders is fundamental. Techniques such as laser diffraction, sedimentation, and microscopy can provide information on particle size, shape, and surface area. This data influences product properties like flowability, solubility, and texture. Moisture Analysis: Moisture content affects the stability, shelf life, and quality of food powders. Techniques like Karl Fischer titration, moisture balance, and near-infrared spectroscopy (NIR) can accurately measure moisture levels, ensuring optimal product performance and preventing microbial growth. www.myccpay.com