Particle Characterization of Food and Beverage

© 2014 HORIBA, Ltd. All rights reserved.

Particle Technologies for

Food & Beverage Applications

Ian [email protected]/us/particle


What we’ll talk about

Featured technologies

Importance to industry

Application examples

Q&A


Your interests

What’s availableIndustry requirements/trendsData interpretation (webinars TR008, TR010, TR015)

PastesFood Safety

Modernization ActParticle shape


Featured technologies

LA-950 / LA-300Laser Diffraction

SZ-100Dynamic Light Scattering & Zeta Potential

CAMSIZER & CAMSIZER XTDynamic Image Analysis

PSA300Static Image Analysis

SA-9600Flowing Gas BET Surface Area

LAQUAElectrochemistry Meters


LA-950: Laser Diffraction

Particle size performance leaderNinth generationUltra durableLowest total cost of ownershipSuspension, emulsion, powder,

paste, gel10 nanometer – 3 mm


CAMSIZER: Image Analysis

High resolution size & shapePatented dual capturePowders and suspensionsClassic: 30 micron – 30 millimeterXT: 1 micron – 3 millimeter


Why Do We Care?

Particle size affects…Mouthfeel SolubilityFlavor intensityPowder flow

Particle size monitors…Milling / grindingMixing

Eating is emotional


Why Care About Shape?

Mixing timeShape affects

mobility and causes segregation

Smaller influence than size distribution

Powder flowShape affects many

aspects of powder processing


Why Do We Care Part 3

Food Safety Modernization ActPassed in 2010Shift from reactive to proactiveHow does particle characterization

relate to food safety? Greater emphasis on analytical

testing means more money allocated, means opinions changing on what is and is not necessary


Ingredients: oil, egg yolks, salt, vinegar or lemon juice

Slowly add oil to egg yolk while adding energy (whisk, blender, mixer)

Energy helps disperse oil into water from yolks (oil in water emulsion)

Yolks contain lecithin, which stabilizes the emulsion

Mayonnaise

http://upload.wikimedia.org/wikipedia/commons/3/35/Ingredients_maonesa.jpg


Want stable emulsionWithout stabilizers,

most emulsion eventually phase separate

Mechanisms: creaming, coalescence, Ostwald ripening

Emulsion Stability


Steric stabilization: coat surface with polymers

Particles can’t touch so they don’t interact

Electrostatic stabilization: alter surface chemistry to put charge on particle surface

Repel like magnets

Emulsion Stability


Steric Stabilization

Multi-Layered Emulsions*

*Weiss, J., Takhistove, P., McClements, D.,Functional Materials in Food Nanotechnology, Journal of Food Science, Vol. 71, Nr. 9, 2006


Zeta Potential If surface has + charge,

then - ions attracted to surface

+ ions attracted to – ions, builds electric double layer

Slipping plane: distance from particle surface where ions move with particle

ZP = potential (mV) at slipping plane


Milk Homogenization


LA-300

Casein micelle

Milk Homogenization


Many soft drinks use oils to add flavor

Pure oil would not mix w/water

Use flavor emulsionsIf not formulated properly,

oil phases separates to surface, leaves ring

Flavor Emulsions


High enough for good S/N ratio Low enough to avoid multiple

scattering Typically 95 – 80 %T Measure at different T%, look at

Chi Square calculation

d50

Chi2

Effect of Concentration


LA-950 Method Expert

Unique guided method development Optimize parameters Choose the best refractive index Create “one button” SOPs


Overlay of 3 Consecutive Measurements:Wheat Starch, Purified - Sigma Aldrich

Wheat Flour


Flour, Wet and Dry

Why measure dry? Natural stateLess expensiveDispersion problem


LA-950 Quick Wet/Dry Change


Coffee Beans


Superior Dry Powder Feeder

Direct flow ofpowder down tocell rather thanturn 90o, thenaround plastic tube, no densityrestriction likehorizontal units, zero impact surfaces meansgood dispersionw/o comminution

Webinar TE016: Optimizing Dry Powder Measurements


Nine measurements from nine unique samplings of three different ground coffee products. Notice the product with coarsest particles greater than 2000 microns.

Grounds up to 3 mmReproducibility

q(%

)

Diameter(µm)

0

14

2

4

6

8

10

12

10.00 3000 100.0 1000 0

100

10 20 30 40 50 60 70 80 90

Coffee Grinding


Figure 6: One measurement each of three different instant coffee products (Resolution).

Figure 7: Three different measurements of a single instant coffee product (Precision).

Figure 8: Correlation to historic sieve results (black marks) (Accuracy).

Figure 9: Shape comparison (SPHT) of two different instant coffee products.

Instant Coffee


xc_min [µm]200 400 600 8000

10

20

30

40

50

60

70

80

90

Q3 [%]

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

q3 [%/µm]

R6_bz_60mm_xc_min_001.rdfR10_bz_60mm_TP_xc_min_006.rdfRT1227_R10_Retsch.refRT1227_R6_Retsch.ref

Messwertdiagramm:C:\CAMSIZER\CAMDAT\RT1227_Pfeifer_Langen\R6_bz_60mm_xc_min_001.rdfMessaufgabe: RT1227_R6.afg

Two sugar products of different size (red and green) with the CAMSIZER sieve-matching applied (sieve results as black asterisks). Notice the near perfect match.

shape of a sugar crystal compared to the square sieve opening affects which mesh size it passes through.

Sugar


xc_min [µm]10 100 10000

10

20

30

40

50

60

70

80

90

Q3 [%]KW2_bz_75mm_xc_min_005.rdfR10_bz_60mm_TP_xc_min_006.rdfKW7_bz_60mm_xc_min_001.rdfR4_bz_60mm_TP_xc_min_005.rdf

Messwertdiagramm:C:\CAMSIZER\CAMDAT\RT1227_Pfeifer_Langen\KW2_bz_75mm_xc_min_005.rdfMessaufgabe: RT1227_R6.afg

Sugar is produced in different sizes, from 100 um (fine refined sugar) to 20 mm (rock sugar). The CAMSIZER can quickly measure this whole range.

Sugar


Flavor Powders


Chocolate


Chocolate

Imagine my surprise when I found this while visiting San Francisco


Pastes and Creams

LA-950 Paste Cell uniquely measures pastes, creams, gels which cannot easily be diluted without changing nature

Use small amount of sample, spread thin between two plates


Finally… Pinto Bean Paste


Electrochemistry MetersHORIBA founded on pH measurementExpanded to include

pHConductivityNa+

SaltTechnology in three form factors

LaboratoryHandheldPocket

K+

Ca2+

NO3-


See you at 2014 IFT events

Florida suppliers night February 27Annual Meeting in New Orleans at

booth 201Particle size and

electrochemistrylines will be attending


Danke Merci

Gracias

Большое спасибо

Grazieاُش�ْك� ر

Σας ευχαριστούμε

감사합니다 Obrigado

Tacka dig

谢谢 ขอบคุ�ณคุรั�บ

Thank youありがとうございました

धन्यवा�दநன்ற


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Particle Characterization of Food and Beverage

Technology

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