The challenge for the food industry is to create healthy products without losing known properties like taste, stability or sensory properties. Beverages are mostly based on emulsions like dairy products or soft drinks. All these products have a short shelf life due to destabilization effects such as creaming, coalescence, flocculation or sedimentation. These effects can be controlled and monitored with multiple light scattering. Raw materials characterisation of powders in food industry can be characterized via parameters like density, particle size distribution or the specific surface area.
| ANALYSIS METHOD | PARAMETER | MEASURING INSTRUMENT |
|---|---|---|
| Multiple light scattering | Long term stability | Contract analysis |
| Laser diffraction (wet or dry) | Particle size of powder | Bettersizer S3 series Bettersizer 2600 Bettersizer ST |
| Image analysis | Particle shape | BeVision D2 Bettersizer S3 Plus |
| DLS – dynamic light scattering (Photon correlation) | Particle size in nanometer ranges | BeNano series |
| Mercury porosimetry | Pore analysis (pore volume, pore size distribution, raw density) | Contract analysis |
| Dynamic vapor sorption – DVS | Water uptake and -release | 3P graviSorb series |
| Gas pycnometry | Density | 3P densi series |
| Tap volumetry | Tap density | BeDensi T series |
| Gas adsorption | BET-surface area and pore analysis | 3P micro series 3P meso series 3P sync series 3P surface DX |
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