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

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

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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:

 

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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
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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>
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rickyclerk
Visitor II
‎08-20-2023 12:01 AM
‎08-20-2023 12:01 AM

From research and development, below are some fundamental analytical procedures that are often applied for the characterization of food powder.

Analysing Particle Size: Determining the Particle Size Distribution of Food Powders Understanding the particle size distribution of food powders is essential. Information about the size of particles, their shapes, and their surface areas can be obtained by the use of methods such as laser diffraction, sedimentation, and microscopy. The qualities of the product, such as its flowability, solubility, and texture, are impacted by this facts. Moisture Analysis The stability, shelf life, and overall quality of food powders are all affected by the amount of moisture present in the powder. Techniques such as Karl Fischer titration, moisture balancing, and near-infrared spectroscopy (NIR) can reliably monitor the amounts of moisture in a product, so assuring that the product will operate to its full potential and preventing the growth of microorganisms.

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