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

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:




%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

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Tue, Jul 11, 2023 01:00 PM EDT
Tue, Jul 11, 2023 02:00 PM EDT
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Analytical techniques play a crucial role in characterizing food powders, whether in research and development (R&D) or during the manufacturing process. Here are some essential analytical techniques for food powder characterization:

1. **Particle Size Analysis**:
- **Laser Diffraction**: Measures the size distribution of particles in a sample by analyzing how light is scattered.
- **Sieve Analysis**: Separates particles based on size using a series of sieves with progressively smaller openings.

2. **Moisture Content Analysis**:
- **Karl Fischer Titration**: Determines the water content in a sample by a chemical reaction with iodine.

3. **Bulk Density and Tapped Density**:
- Provides information about the packing and flow characteristics of the powder.

4. **Flowability Testing**:
- **Angle of Repose**: Measures the angle at which a pile of powder settles.
- **Cohesion and Compressibility**: Assess the powder's ability to flow and pack.

5. **Surface Area Measurement**:
- Techniques like BET (Brunauer-Emmett-Teller) analysis can determine the specific surface area of the particles.

6. **Rheology**:
- Measures the flow and deformation behavior of powders under applied stress. Techniques include shear testing, compression testing, and oscillatory rheology.

7. **Microscopy**:
- **Optical Microscopy**: Provides visual information about particle size, shape, and distribution.
- **Scanning Electron Microscopy (SEM)**: Offers high-resolution imaging for detailed surface analysis.

8. **X-ray Diffraction (XRD)**:
- Identifies the crystalline structure of compounds within the powder.

9. **Spectroscopy**:
- **FTIR (Fourier Transform Infrared Spectroscopy)**: Identifies functional groups and chemical bonds in the sample.
- **UV-Visible Spectroscopy**: Can be used for color analysis and certain chemical characterizations.

10. **Thermal Analysis**:
- **Differential Scanning Calorimetry (DSC)**: Measures heat changes associated with phase transitions.
- **Thermogravimetric Analysis (TGA)**: Determines changes in weight as a function of temperature.

11. **Nuclear Magnetic Resonance (NMR)**:
- Provides information about the molecular structure and composition of the powder.

12. **Chromatography**:
- **HPLC (High-Performance Liquid Chromatography)**: Separates and quantifies different components in a mixture.
- **GC (Gas Chromatography)**: Useful for analyzing volatile compounds.

13. **Sensory Analysis**:
- Involves human sensory perception to evaluate attributes like taste, odor, and texture.

14. **Color Measurement**:
- Techniques like spectrophotometry or colorimeters are used to quantify color attributes.

15. **Electron Paramagnetic Resonance (EPR)**:
- Can provide information about the free radical content in food powders.

These techniques can be applied at different stages, from the research and development phase to manufacturing, to ensure consistent quality and properties of food powders. The choice of technique(s) will depend on the specific characteristics of the powder being analyzed and the information needed for the application.