Particle Characterization of Food and Beverage

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Particle Characterization of Food and Beverage

  1. 1. Particle Technologies for Food & Beverage Applications Ian Treviranus ian.treviranus@horiba.com www.horiba.com/us/particle © 2014 HORIBA, Ltd. All rights reserved.
  2. 2. What we’ll talk about Featured technologies Importance to industry Application examples Q&A © 2014 HORIBA, Ltd. All rights reserved.
  3. 3. Your interests What’s available Industry requirements/trends Data interpretation (webinars TR008, TR010, TR015) Pastes Food Safety Modernization Act Particle shape © 2014 HORIBA, Ltd. All rights reserved.
  4. 4. Featured technologies  LA-950 / LA-300 Laser Diffraction  SZ-100 Dynamic Light Scattering & Zeta Potential  CAMSIZER & CAMSIZER XT Dynamic Image Analysis  PSA300 Static Image Analysis  SA-9600 Flowing Gas BET Surface Area  LAQUA Electrochemistry Meters © 2014 HORIBA, Ltd. All rights reserved.
  5. 5. LA-950: Laser Diffraction Particle size performance leader Ninth generation Ultra durable Lowest total cost of ownership Suspension, emulsion, powder, paste, gel 10 nanometer – 3 mm © 2014 HORIBA, Ltd. All rights reserved.
  6. 6. CAMSIZER: Image Analysis High resolution size & shape Patented dual capture Powders and suspensions Classic: 30 micron – 30 millimeter XT: 1 micron – 3 millimeter © 2014 HORIBA, Ltd. All rights reserved.
  7. 7. Why Do We Care? Particle size affects… Mouthfeel Solubility Flavor intensity Powder flow Particle size monitors… Milling / grinding Mixing Eating is emotional © 2014 HORIBA, Ltd. All rights reserved.
  8. 8. Why Care About Shape?  Mixing time  Shape affects mobility and causes segregation  Smaller influence than size distribution  Powder flow  Shape affects many aspects of powder processing © 2014 HORIBA, Ltd. All rights reserved.
  9. 9. Why Do We Care Part 3 Food Safety Modernization Act Passed in 2010 Shift from reactive to proactive How 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 © 2014 HORIBA, Ltd. All rights reserved.
  10. 10. Mayonnaise 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 © 2014 HORIBA, Ltd. All rights reserved.
  11. 11. Emulsion Stability Want stable emulsion Without stabilizers, most emulsion eventually phase separate Mechanisms: creaming, coalescen ce, Ostwald ripening © 2014 HORIBA, Ltd. All rights reserved.
  12. 12. 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 © 2014 HORIBA, Ltd. All rights reserved.
  13. 13. 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 © 2014 HORIBA, Ltd. All rights reserved.
  14. 14. 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 © 2014 HORIBA, Ltd. All rights reserved.
  15. 15. Milk Homogenization © 2014 HORIBA, Ltd. All rights reserved.
  16. 16. Milk Homogenization © 2014 HORIBA, Ltd. All rights reserved.
  17. 17. Milk Homogenization LA-300 Casein micelle © 2014 HORIBA, Ltd. All rights reserved.
  18. 18. Flavor Emulsions Many soft drinks use oils to add flavor Pure oil would not mix w/water Use flavor emulsions If not formulated properly, oil phases separates to surface, leaves ring © 2014 HORIBA, Ltd. All rights reserved.
  19. 19. Effect of Concentration  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 © 2014 HORIBA, Ltd. All rights reserved.
  20. 20. LA-950 Method Expert  Unique guided method development  Optimize parameters  Choose the best refractive index  Create “one button” SOPs © 2014 HORIBA, Ltd. All rights reserved.
  21. 21. Wheat Flour Overlay of 3 Consecutive Measurements: Wheat Starch, Purified - Sigma Aldrich © 2014 HORIBA, Ltd. All rights reserved.
  22. 22. Flour, Wet and Dry  Why measure dry?  Natural state  Less expensive  Dispersion problem © 2014 HORIBA, Ltd. All rights reserved.
  23. 23. LA-950 Quick Wet/Dry Change © 2014 HORIBA, Ltd. All rights reserved.
  24. 24. Coffee Beans © 2014 HORIBA, Ltd. All rights reserved.
  25. 25. Superior Dry Powder Feeder Direct flow of powder down to cell rather than turn 90o, then around plastic tube, no density restriction like horizontal units, zero impact surfaces means good dispersion w/o comminution Webinar TE016: Optimizing Dry Powder Measurements © 2014 HORIBA, Ltd. All rights reserved.
  26. 26. Coffee Grinding Grounds up to 3 mm Reproducibility 14 100 90 12 80 10 70 60 q (% ) 8 50 6 40 30 4 20 2 10 0 10.00 100.0 1000 D i a m eter (µ m ) Nine measurements from nine unique samplings of three different ground coffee products. Notice the product with coarsest particles greater than 2000 microns. © 2014 HORIBA, Ltd. All rights reserved. 0 3000
  27. 27. Instant Coffee Figure 6: One measurement each of three different instant coffee products (Resolution). Figure 7: Three different measurements of a single instant coffee product (Precision). © 2014 HORIBA, Ltd. All rights reserved. Figure 8: Correlation to historic sieve results (black marks) (Accuracy). Figure 9: Shape comparison (SPHT) of two different instant coffee products.
  28. 28. Sugar M e s s e rt a g r m m : w d i a C : AM S ZE R C AM D A T R T 1 2 2 7 _P e ie r L a n g e n R 6 _ b z_ 6 0 m _ xc _ C I f f _ m m n _ 0 0 1 .r f i d M e s sa u g a b e : R T 1 2 2 7 _R 6 a g f . f Q 3 % [ ] q3 % [ 90 0 9 . 80 0 8 . 70 0 7 . R 6 _ b z_ 6 0 m _ x c_ m m n _ 0 0 1 .r f i d R 1 0 _ b z _ 6 0 m _ TP _ xc _ m m n _ 0 0 6 .r f i d 60 0 6 . R T 1 2 2 7 _R 1 0 _R e t c h .r f s e R T 1 2 2 7 _R 6 _R e t c h .r f s e 50 0 5 . 40 0 4 . 30 0 3 . 20 0 2 . 10 0 1 . 0 0 shape of a sugar crystal compared to the square sieve opening affects which mesh size it passes through. © 2014 HORIBA, Ltd. All rights reserved. 200 400 600 800 x c_ m n µ i [m ] 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. /m ] µ
  29. 29. Sugar M e s s e rt a g r m m : w d i a C : AM S ZE R C AM D A T R T 1 2 2 7 _P e ie r L a n g e n K C I f f _ W 2 _ b z _ 7 5 m _ x c_ m m M e s sa u g a b e : R T 1 2 2 7 _R 6 a g f . f Q 3 % [ ] n _ 0 0 5 .r f i d K W 2 _ b z_ 7 5 m _ xc _ m m n _ 0 0 5 .r f i d R 1 0 _ b z _ 6 0 m _ TP _ xc _ m m n _ 0 0 6 .r f i d K W 7 _ b z_ 6 0 m _ xc _ m m n _ 0 0 1 .r f i d R 4 _ b z _ 6 0 m _TP _ x c_ m m n _ 0 0 5 .r f i d 90 80 70 60 50 40 30 20 10 0 10 100 1 0 00 x c_ m n µ i [m ] 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. © 2014 HORIBA, Ltd. All rights reserved.
  30. 30. Flavor Powders © 2014 HORIBA, Ltd. All rights reserved.
  31. 31. Chocolate © 2014 HORIBA, Ltd. All rights reserved.
  32. 32. Chocolate © 2014 HORIBA, Ltd. All rights reserved.
  33. 33. Chocolate  Imagine my surprise when I found this while visiting San Francisco © 2014 HORIBA, Ltd. All rights reserved.
  34. 34. 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 © 2014 HORIBA, Ltd. All rights reserved.
  35. 35. Finally… Pinto Bean Paste © 2014 HORIBA, Ltd. All rights reserved.
  36. 36. Electrochemistry Meters HORIBA founded on pH measurement Expanded to include K+ pH Conductivity Ca2+ NO3Na+ Salt Technology in three form factors Laboratory Handheld Pocket © 2014 HORIBA, Ltd. All rights reserved.
  37. 37. See you at 2014 IFT events Florida suppliers night February 27 Annual Meeting in New Orleans at booth 201 Particle size and electrochemistry lines will be attending © 2014 HORIBA, Ltd. All rights reserved.
  38. 38. ありがとうございました 谢谢 Gracias Grazie Σας εσταριστούμε Tacka dig 감사합니다 © 2014 HORIBA, Ltd. All rights reserved. Danke Большое спасибо Obrigado
  39. 39. www.horiba.com/particle Ian Treviranus Product Line Manager ian.treviranus@horiba.com Talk to us, ask questions labinfo@horiba.com Receive news of updates View application & technical notes (170+), webinars (70+), white papers. © 2014 HORIBA, Ltd. All rights reserved.

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