Essential Analytical Techniques for Food Powder Characterization: From R&D to Manufacturing

DATE

Previous Date: May 10, 2023

New Date: July 11, 2023

TIME

10:00 a.m. PDT / 1:00 p.m. EDT / 18:00 BST / 19:00 CEST - Duration: 60 Minutes

Overview

A thorough knowledge of size, porosity, and surface area is important in characterizing food powders. Furthermore, predicting the flow behavior of food powders is important to ensure no unexpected issues are encountered during handling in industrial processing.This webinar will focus on technologies that enable powder size, surface area, porosity, and flow evaluation (via powder rheology). A good understanding of these powder parameters, along with the flowability of the powders, paves the way towards optimizing process conditions to achieve a quality final product.

Effects of both internal influences like particle shape, size, size distribution, density, as well as external influences like humidity, temperature, and degree of consolidation, will be highlighted for end product usage and flow behavior of food products through several case studies.

Key Learning Objectives:

How intrinsic material attributes affect a sample’s processability
The impact of environmental conditions, such as temperature, humidity, and consolidation on final product attributes
Essential tools and techniques for the characterization of food powders

Who Should Attend:

Anyone working in Food Research & Development, or Food Science
Food Manufacturers, Quality Control/Assurance

Brought to you by:

Speakers

Dr. Brian Rodenhausen
Particle and Materials Characterization Lead Scientist,
Anton Paar

Dr. Abhishek Shetty
Advanced Technical Center Lead Scientist,
Anton Paar

Kelly McSweeney
Contributing Editor,
C&EN Media Group

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