Food & Beverage Manufacturing

Carbon dioxide is used in many kinds of industries, especially in food and beverage industry to produce carbonated drinks. Carbon dioxide is usually obtained as a by-product from ammonia synthesis. Other important source of carbon dioxide includes fermentation process in brewery. In these industries, customer faces challenge of possible contaminants due to different feed sources used to produce pure carbon dioxide.

The utility of many industrially produced materials, such as emulsions, is often determined by the particle size. Dynamic light scattering provides fast, accurate and repeatable nanoparticle size information and is, therefore, an important tool for the nanoparticle technologist. Laser diffraction can also be used to characterize these important materials.

This study focuses on the critical particle diameter of dry sugar granules as particle diameter is an indicator of: Flowability, Dissolution and mixing, and Powder uniformity.

Soy milk is an increasingly important source of protein. As in cow’s milk, particle size is important for customer acceptance. HORIBA laser diffraction analyzers can be used to characterize soy milk. Measurements with the LA-960 particle size analyzer show significant differences in particle size distribution with soy milk price.

Milk is an emulsion that is often homogenized to reduce the average particle size. That improves its consistency and extends its shelf life. The homogenization process is expensive, but careful control of the process can improve quality, and thus, reduce operating costs. That’s where particle characterization comes in.

Many food products exist in particulate form ranging from powders to emulsions, suspensions and pellets. The size distribution of the particulates can affect the taste, appearance, stability, processability, and functionality of the final product.

Foods we love rely on flavorings (or flavorants) to enhance their taste. Flavorants can reduce the costs of food processing while allowing a healthier diet. For maximum impact, particle size is important. Chefs and food scientists look beyond the name of the flavor and consider how it behaves during cooking and manufacturing. Much of this depends on particle size.

Mayonnaise is one of the most popular condiments world-wide and is prepared in many different ways. As health conscious consumers begin to scrutinize the ingredients on nutrition labels, there is growing pressure on manufacturers to create a mayonnaise product with lower cholesterol, lower calories, and healthier oil content while maintaining the consistent taste and mouthfeel of regular mayonnaise.

The chocolate production process today is a marriage between technology and craftsmanship. Generally, the presence of particles above 30 µm leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 µm feels silky and smooth. Below 30 µm, 2-3 µm of a particle size difference can be detected by the tongue as a different level of smoothness. Therefore, monitoring, standardizing and setting specifications for particle size testing is a critical and necessary measure for quality control across chocolate plants.

Quality beans ground to the ideal size produces a perfect cup of coffee. It sounds like a simple process, but there is a great deal that takes place before a single drop is brewed. This note focuses on how the size of the grind affects the flavor of the coffee and the reasons the LA-960 Laser Diffraction Analyzer offers undeniable advantages in measurement accuracy and speed over historical sieving techniques.

Quality control is an essential part of the sugar production. Sugar particle size specifications affect product dissolution rate, flowability, dust generation, and directly affects applications such as the spread of cookie dough or compaction strength of a chewable tablet. Traditionally, sugar manufacturers have chosen to use sieving analysis due to its low initial cost and its seemingly simple operating procedure. In this study, the LA-960V2’s ability to rapidly analyze particle separation and the particle size of powdered sugar at its de-agglomerated state is demonstrated.

Flavor emulsions are concentrates used for food products. The flavor could be a natural product or a synthesized material, emulsified to make delivery easier. Analysis would require the concentrated emulsion to be diluted in to water. Additional surfactant may be required to stabilize the emulsion upon dilution.

Careful control of the particulates in whiskey is an important step to quality flavor and color. Inadequate monitoring of particle size impedes the final product stability, consistency, quality, and price. In this note, the particle science behind these determining factors will be thoroughly examined and explained.

We all consume or have all consumed sugary drinks at least once. Sugar content of those drinks must be regulated. Also, to avoid those properties of sugar, it has been replaced by sweeteners. These have lower sweetness than natural sugars. Whether it is sugar or sweetener, their content just be controlled. Here, we demonstrate that Raman spectroscopy is one solution to identify and evaluate sugar/sweetener concentrations in a quality control process.

Particle size determination is an important parameter for any particulate system and it plays a vital role in the quality of diverse products manufactured by the food industry as well. In this study, particle size of wheat flour is measured by laser diffraction technology that has emerged as the most important and effective technique in the world of particle size analysis.

Quality will improve by measuring the temperature of each process such as kneading. As it is non-contact, sanitary aspects are not a problem.

Control the temperature of each process such as cooling process of dough, baking in the oven and etc. No hygienic problem as it is non-contact and improve quality.

Measure the temperature during the roasting process continuously. Controlling the roasting temperature and time of different types is possible.

Quality such as taste and fragrance will improve by controlling the fermentation temperature.