Food and Beverage
The size and shape of particles in our food and drinks affect not only the taste and texture but also the nutritional characteristics and digestive properties. Additionally, the quality, processing, and packaging of food during production is dependent upon the size and shape of particles, bulk and tap densities, and the flow properties of ingredients.
Bioprocessing – in development or manufacturing of food products, bioprocessing affects the micro-structure as well as chemical and nutritional values of the final outcome. Particle size analysis and characterization are essential in this process to ensure the desired purity, quality, and nutritional properties are achieved.
Chocolate – one use of particle characterization in the food industry is its application in chocolate manufacturing. Chocolate manufacturers characterize products by what they refer to as “mouth feel.” If the particle size of the cocoa used in production is too coarse, the product may feel gritty. If too fine, the product may feel sticky. Particle size can also affect the level of bitterness in the taste.
Milk – oil and water in milk combine to form an emulsion. Particle size analysis can determine the droplet size of the oil emulsion, and zeta potential of the emulsion system can be used to predict stability of the product on the store shelf. This can indicate the effectiveness of the homogenization process, improve the milk’s consistency, and increase its shelf-life.
Coffee – after coffee is roasted, it is ground into different size ranges depending on its origin, flavor profile, and brewing method. Particle size analysis of ground coffee can help ensure quality control for consistency in each cup.