記録された日時: September 10 2020
With food, taste and texture are reasons why some brands are more popular than others. In this new era of consumerism, branding and appearance, preservatives and shelf life as well as nutrition and safety also rank high as to what people are looking for in products. Whether for themselves or for their pets. Hence, it is key that food and additive companies also pay attention to monitoring appearance, stability of their foods as well as other practical aspects. For instance, dissolution rate, shelf life, nutrition levels and safety of their food products.
Materials characterization is critical for the food and dairy sector and is employed at almost every stage of the food production chain. A large number of analytical techniques are available for assessing different characteristics of food and dairy products in terms of their structure, composition, physicochemical properties and sensorial characteristics.
These techniques are widely used by ingredient manufacturers, food producers, researchers, dairy products manufacturers and dedicated food analysis laboratories to ensure product quality, safety, and process efficiency.
Malvern Panalytical specialists have been working closely with leading global, regional and local companies for research and quality control in the food and dairy industry with our state-of-the-art technologies including elemental screening using X-ray fluorescence, particle size measurements using Laser Diffraction, suspensions using Zeta potential as well as Near-infrared.
This edition of the webinar focuses on the above techniques and their applications in the food industry and uses dairy products as a case study. Whether you are in other food-related industries like food additives, sauces, juices, preservatives, animal feed as well as other related food manufacturers; we hope that you draw relevance from these applications.
What will I learn ?
- How to monitor nutrient, mineral and trace elements using X-ray fluorescence for elemental screening
- How to optimise the taste, dissolution of foods and powders by measuring the size of powders, emulsions and dispersions, from nanometers to millimeters using laser diffraction
- How to predict appearance and shelf life by optimizing dispersion and emulsion stability using zeta potential
- How to optimise taste as well as blend uniformity and food authenticity / contamination by way of measuring fat, protein, moisture, sugar and starch content using near-infrared
- Tamal Mukerjee, Applications Specialist at Malvern Panalytical
- Brijendra Nath Srivasta, Senior Application Specialist for elemental analysis for Malvern Panalytical
Join our free series of food optimisation and safety related webinars: