particle characterization of food and beverage
TRANSCRIPT
© 2014 HORIBA, Ltd. All rights reserved.
Particle Technologies for
Food & Beverage Applications
Ian [email protected]/us/particle
© 2014 HORIBA, Ltd. All rights reserved.
What we’ll talk about
Featured technologies
Importance to industry
Application examples
Q&A
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Your interests
What’s availableIndustry requirements/trendsData interpretation (webinars TR008, TR010, TR015)
PastesFood Safety
Modernization ActParticle shape
© 2014 HORIBA, Ltd. All rights reserved.
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
© 2014 HORIBA, Ltd. All rights reserved.
LA-950: Laser Diffraction
Particle size performance leaderNinth generationUltra durableLowest total cost of ownershipSuspension, emulsion, powder,
paste, gel10 nanometer – 3 mm
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CAMSIZER: Image Analysis
High resolution size & shapePatented dual capturePowders and suspensionsClassic: 30 micron – 30 millimeterXT: 1 micron – 3 millimeter
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Why Do We Care?
Particle size affects…Mouthfeel SolubilityFlavor intensityPowder flow
Particle size monitors…Milling / grindingMixing
Eating is emotional
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Why Care About Shape?
Mixing timeShape affects
mobility and causes segregation
Smaller influence than size distribution
Powder flowShape affects many
aspects of powder processing
© 2014 HORIBA, Ltd. All rights reserved.
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
© 2014 HORIBA, Ltd. All rights reserved.
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
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Want stable emulsionWithout stabilizers,
most emulsion eventually phase separate
Mechanisms: creaming, coalescence, Ostwald ripening
Emulsion Stability
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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
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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.
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.
Milk Homogenization
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Milk Homogenization
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LA-300
Casein micelle
Milk Homogenization
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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
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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
© 2014 HORIBA, Ltd. All rights reserved.
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.
Overlay of 3 Consecutive Measurements:Wheat Starch, Purified - Sigma Aldrich
Wheat Flour
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Flour, Wet and Dry
Why measure dry? Natural stateLess expensiveDispersion problem
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LA-950 Quick Wet/Dry Change
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Coffee Beans
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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
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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
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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
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xc_min [µm]200 400 600 8000
10
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60
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80
90
Q3 [%]
0
0.1
0.2
0.3
0.4
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0.7
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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
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xc_min [µm]10 100 10000
10
20
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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
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Flavor Powders
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Chocolate
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Chocolate
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Chocolate
Imagine my surprise when I found this while visiting San Francisco
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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.
Finally… Pinto Bean Paste
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Electrochemistry MetersHORIBA founded on pH measurementExpanded to include
pHConductivityNa+
SaltTechnology in three form factors
LaboratoryHandheldPocket
K+
Ca2+
NO3-
© 2014 HORIBA, Ltd. All rights reserved.
See you at 2014 IFT events
Florida suppliers night February 27Annual Meeting in New Orleans at
booth 201Particle size and
electrochemistrylines will be attending
© 2014 HORIBA, Ltd. All rights reserved.
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
© 2014 HORIBA, Ltd. All rights reserved.
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Ian TreviranusProduct Line Manager