Read below on characterization of food and beverage
QUANTACHROME provides the following test methods for the characterization of food and beverage (just as for dispersions and solids):
- TURBISCAN-principle (stability of dispersions)
- Laser diffraction (particle size)
- Dynamic light scattering (particle size in nanometer range)
- Image analysis (particle size and shape)
- Image analysis (pore size in bread and similar food)
- Hg porosimetry (pore analysis)
- Acoustic spectrometry (particle size in micro and nanometer range in concentrated dispersions)
- Electro acoustics (zeta potential in concentrated dispersions)
- Gas adsorption (BET surface)
- Density and TAP density
- Rheology by MS-DWS (Multi Speckle Diffusing Wave Spectroscopy)
The dedicated analyzers are
- Stability of dispersions: TURBISCAN-series
- Laser diffraction: CILAS 990, CILAS 1090, CILAS 1190
- Dynamic light scattering: SCATTEROSCOPE
- Particle size and shape: OCCHIO ZEPHYR, OCCHIO SCAN600, OCCHIO 500nano, OCCHIO FC200, CILAS
EXPERT SHAPE
- Pore size in bread and similar food: OCCHIO SCAN600
- Hg porosimetry: POREMASTER-series
- Acoustic spectrometry: DT-1202, DT-100
- Electro acoustics: DT-1202, DT-310, DT-300
- Gas adsorption: AUTOSORB-, QUADRASORB-, NOVA-series, MONOSORB
- Density and TAP density: ULTRAPYC 1200e and AUTOTAP
- Rheology by MS-DWS: RHEOLASER LAB
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