Particle Measurement (typically above 1µm) in the Food Industry using the Mastersizer 2000
The Mastersizer 2000 allows fast and accurate particle measurement of creams, milks and emulsions. For these types of applications it is important that a particle measurement instrument is easy to clean, able to accurately measure submicron particles, and be extremely sensitive to any aggregates which may be present. Often care needs to be taken upon diluting the sample so that stabilizers are not washed out and aggregation is caused by the very act of dilution.
Freeze-dried and friable materials such as instant coffee, dried milk and chocolate crumb need to be measured as non destructively as possible. This is often done dry at low air pressures.
The particle size of coffee is one of the key factors in producing a brew which has a certain strength. The smaller the coffee, the bitterer the brew, espresso is purposely ground much smaller than standard ground coffees.
One of the main applications for laser diffraction in the food industry is the measurement of chocolate. The particle size is carefully controlled to minimize the use of expensive cocoa butter whilst maintaining a familiar mouthfeel (what size this is depends on the country you live in).
Brochures:
Brochure: Mastersizer 2000 Download the Mastersizer 2000 Brochure
Web seminars available for play back:
Web Seminar: Optical property determination for laser diffraction particle sizing - 14 April 2005 Fundamental to the performance of the laser diffraction technique is the need to select an appropriate optical model to calculate a products size distribution from the collected light scattering data. In this presentation guidance will be provided as to which optical models should be used, following the recommendations of ISO13320 - the international standard for laser diffraction measurements. The techniques available for measuring the optical properties required for accurate size analysis will also be discussed.
Application Notes:
Application note: Particle measurement for dairy and food emulsions The particle size of dairy and other food emulsions is an important factor in defining both structural and sensory characteristics. Measurements using the Mastersizer 2000 can be used to understand the changes in size that occur during production and storage of dairy products. This in turn can lead to a better understanding of how product formulation and performance are linked.
Application note: Particle measurement for chocolate Most people would say they like chocolate, but what they’re enjoying could be vastly different in terms of flavour release and mouthfeel. Particle size is an important parameter in defining the properties of the final chocolate product. Its measurement is therefore vital in allowing the desired product properties to be developed in an economic way.
Application note: Particle measurement for coffee The particle size of ground coffee is an extremely important parameter in determining the final characteristics of the brewed product.
