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Particle Size Analysers for Food Powders
Particle size distribution (PSD) of food powders not only affects most aspects of the production process, such as e.g. transport or storage, but also, crucially, influences organoleptic properties of a final product, such as taste and mouthfeel. Anton Paar’s Particle Size Analyzer (PSA) series instruments provide quick, reliable insight into the particle sizes of powders, with information that is important for the inspection of raw materials, product development, production, and quality control. Monitoring the PSD of powders before, during, and after production brings significant time and cost benefits.
Anton Paar’s new e-book, the ‘Field Guide to Food Powder Characterization’, explains how Anton Paar’s outstanding PSA series can be used to deepen the understanding of food powders and highlights particular gains related to PSD determination via laser diffraction, with concrete examples. In the book, application examples of coffee, sugar, milk and chocolate powder measurements are examined and complemented with detailed measurement data.
Download a copy of the e-book here:
ilmt.co/PL/9RlR More information online:
ilmt.co/PL/k1p8
60413pr@reply-direct.com
Rheometer Setups for Powder
The MCR rheometer setups for powder characterise flow behaviour under realistic conditions. The combination of two powder cells (powder flow cell and powder shear cell) opens up the possibility of applying static and dynamic measurement methods to simulate various manufacturing and storage processes.
The powder shear cell is ideal for determining the flow behaviour of consolidated powders and their time-dependent behaviour. Additional accessories provide full control over temperature and humidity.
The powder flow cell is an innovative and scientific approach to powder characterisation offering a wide range of test methods. It is perfect for investigating a powder’s fluidisation behaviour in a dust- free environment. Also, powder behaviour can be characterized under various processing conditions: simulating, adjusting, and optimising, e.g., manufacturing processes.
Anton Paar’s new e-book, the ‘Field Guide to Food Powder Characterization’, explains how Anton Paar’s MCR rheometer setups for powder help you deepen your understanding of manufacturing processes and transportation. Storage issues such as time consolidation (caking) can result in poor product quality and waste. Additionally, undesired powder flow behaviour can lead to stickiness and other disturbances during the production process.
Download a copy of the e-book:
ilmt.co/PL/67m5 More information online:
ilmt.co/PL/XAkx
60414pr@reply-direct.com Precise Density Analysis of Food Powders
The Ultrapyc series is the most accurate and precise automated density analyser for various sample types including solids, powders and semi-solids. These measurements enable producers to optimise the powder’s packaging process via determining volume filling characteristics.
The Ultrapyc series offers the choice of expansion direction and a new PowderProtect mode, which enables reverse gas expansion. This mode eliminates contamination for fine powders. These instruments also have built-in Peltier temperature control with a wide temperature range (15°C to 50°C) and are flexible when it comes to sample measurement capabilities. The new Ultrapyc series represents a significant step forward in user-friendliness and makes accurate density analysis easier than ever before.
Anton Paar’s new e-book, the ‘Field Guide to Food Powder Characterization’, explains how Anton Paar’s portfolio of analytical instrumentation helps you deepen your understanding of food powder characteristics and production process steps such as packaging.
Download a copy of the e-book:
ilmt.co/PL/8j3o More information online:
ilmt.co/PL/Z48O
60413pr@reply-direct.com
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