Brought to you by:
Speakers:
Dr. Brian Rodenhausen
Particle and Materials Characterization Lead Scientist,
Anton Paar
Dr. Abhishek Shetty
Advanced Technical Center Lead Scientist,
Anton Paar
Kelly McSweeney
Contributing Editor,
C&EN Media Group
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