Essential Analytical Techniques for Food Powder Characterization: From R&D to Manufacturing

cancel
Showing results for 
Search instead for 
Did you mean: 

Essential Analytical Techniques for Food Powder Characterization: From R&D to Manufacturing

%7B2f96df0f-3f7e-4c1f-a4a8-e6edeff1589c%7D_Food_Powders_Banner
Published on ‎04-03-2023 03:12 PM by | Updated on ‎06-29-2023 01:26 PM

A thorough knowledge of size, porosity, and surface area is important in characterizing food powders. Furthermore, predicting the flow behavior of food powders is important to ensure no unexpected issues are encountered during handling in industrial processing.This webinar will focus on technologies that enable powder size, surface area, porosity, and flow evaluation (via powder rheology). A good understanding of these powder parameters, along with the flowability of the powders, paves the way towards optimizing process conditions to achieve a quality final product.  
 
Effects of both internal influences like particle shape, size, size distribution, density, as well as external influences like humidity, temperature, and degree of consolidation, will be highlighted for end product usage and flow behavior of food products through several case studies. 
 
Key Learning Objectives:
  • How intrinsic material attributes affect a sample’s processability
  • The impact of environmental conditions, such as temperature, humidity, and consolidation on final product attributes
  • Essential tools and techniques for the characterization of food powders
Who Should Attend:
  • Anyone working in Food Research & Development, or Food Science 
  • Food Manufacturers, Quality Control/Assurance

Brought to you by:

 

%7B4588d309-22a3-4d95-abc7-46992e827a48%7D_AP_Logo_Positive

Speakers:

%7B2665b270-a423-4ceb-9c93-0b0cc35124f8%7D_Speaker1_100x100Dr. Brian Rodenhausen
Particle and Materials Characterization Lead Scientist,
Anton Paar



%7B0a4fe974-bd47-4ae7-b58b-138d165ac938%7D_Speaker2_100x100Dr. Abhishek Shetty
Advanced Technical Center Lead Scientist,
Anton Paar



%7Bcdccb62d-4f94-40ad-b78d-37a1fa5cc717%7D__kellymcsweeney_croppedKelly McSweeney
Contributing Editor,
C&EN Media Group



Event has ended
You can no longer attend this event.

Start:
Tue, Jul 11, 2023 01:00 PM EDT
End:
Tue, Jul 11, 2023 02:00 PM EDT
<a href='https://connect.acspubs.org/CENWebinar_AntonPaar_5_10_23?partnerref=WebinarsHub'>Register</a>
Labels (2)
0 Kudos
7 Comments
lowergm
Visitor II

"Essential Analytical Techniques for Food Powder Characterization: From R&D to Manufacturing" is a topic related to a virtual event hosted by the American Chemical Society (ACS) on May 10, 2023. The event aims to provide a thorough understanding of size, porosity, and surface area in characterizing food powders. The event is geared towards professionals in the food industry who are involved in research and development, manufacturing, and quality control of food powders. The event will cover various analytical techniques for food powder characterization, including microscopy, spectroscopy, and thermal analysis. The event is sponsored by Anton Paar, a company that specializes in laboratory and process measurement equipment.