Page 6 - Food&Beverages-Food Development

Particle Size Distribution Moisture Content

With food products, the particle size distribution is said to have uniform, creating a smooth impression, or conversely, large and The moisture in food products is one of their constituent respective food products can be lost, so the moisture content
an impact on food texture, particularly the feeling on the non-uniform, producing a subtle food texture. Particle size substances. In addition to having a major impact on food has a significant effect on the deliciousness of food products.
tongue and crunchiness. The human tongue is very sensitive, analyzers can measure particle sizes in the range from 17 nm to texture, specifically a food's firmness and smoothness, it acts as A moisture analyzer is used for a wide range of applications,
and is said to be able to recognize the touch of a particle 2.5 mm. They are used in the fields of food development and a solvent for the gustatory components sensed as flavor and including food development and quality control, through
several dozen micrometers or larger. The particle size quality control with the objective of quantitatively assessing the fragrance. If the moisture content in food products is changed measurement of the moisture in food products.
distribution is an important factor in food development, as particle size distribution related to food texture. even slightly, the unique flavor and food texture of the
depending on the product, the particles can be tiny and
■ Features Moisture Analyzer
MOC63u
■ Features Laser Diffraction Particle Size Analyzer Accurate Moisture Ratio Measurements with Simple Operations Food Texture
SALD-2300
Wide Measurement Range Simply place the sample in the sample pan, and close the cover
Food Texture
The measurement range is a wide 17 nm to 2.5 mm, enabling to begin the measurements.
application to the measurement of various food products. The The sample tray is a large 95 mm, and the sample can be
resolution is also high, and can be applied to the measurement uniformly heated, to provide high-precision measurements.
of mixed samples. Measuring a Range of Samples with a Variety of Measurement Modes
Supporting a Wide Range of Measurement Objectives With a variety of measurement modes, the instrument can
This can be used for a wide range of measurement objectives measure samples in a range of forms, including powders (wheat
including wet measurements, dry measurements, and flour, etc.), granules (grains, etc.), solids (dried noodles and
high-concentration sample measurements. processed foods, etc.), and even liquids (beverages, etc.) &
Laser Diffraction Particle Size Analyzer pastes (flavorings, etc.).
Assisting Measurement Reliability with Standard Operating With this instrument, particles are irradiated with laser light, and the
Procedure (SOP) particle size distribution is then calculated from the intensity distribution Outstanding User Friendliness Moisture Analyzer
The measurement conditions and procedures, including pattern of the diffracted and scattered light generated. A wide range of The instrument is equipped with a number of user-friendly This instrument determines the moisture ratio by heating a sample to
pretreatment, can be registered, so results can be obtained with samples can be applied, and it is used for various applications, from food functions, including a USB port for connection to a computer vaporize the moisture, and then calculating the change in mass before
high reproducibility even if the analyst or the measurement site development to manufacturing and quality control. using a single cable, an observation window for checking the and after heating.
The measurement procedure is simple, so it is widely used for moisture
changes. condition of a sample during heating, and a halogen heater ratio measurements in the food industry.
which can be replaced easily.

Particle Size Distribution Measurements for Soybean Powder Measurement of Mayonnaise Using a Fiberglass Sheet Components of Deliciousness
The raw ingredients for bread, noodles, and many Q 3 (%) q 3 (%)
other processed foods are powders. The distribution of 100 10 9 Mayonnaise is highly viscous, so by placing the sample on a fiberglass sheet (optionally available), and then spreading it out to a uniform thickness
90
these particles is known to have a significant effect on 80 8 using a spatula before measurement, the drying time can be shortened, and data can be obtained with high reproducibility.
food texture. Accordingly, the particle size distribution 70 7
is measured with the objective of developing food 60 6
products and controlling their quality. 50 5 Mayonnaise
Components of Deliciousness
This example shows the measurement of the particle Normalized Particle Amount 40 4 25.00
size distribution of soybean powder, which is used as a 30 3 20.00
raw ingredient for a variety of processed food 20 2
products. It was confirmed that the particle sizes can 10 1 Moisture Content(%) 15.00
be objectively evaluated and controlled. 0 0 10.00
0.01 0.05 0.1 0.5 1 5 10 50 100 500 1000 5000
Particle Diameter (µｍ) 5.00
(Before measurement) (After measurement)
The sample is placed on a The drying surface of the 0.00
00.00.0000.02.0000.04.0000.06.0000.08.0000.10.00
fiberglass sheet, and is then mayonnaise is increased by the Time（min）
Food Texture and Particle Size Distribution of Ice Cream spread out uniformly using a fiberglass sheet, and it dries
spatula. uniformly. Using the computer connection function,
Ice cream comes in a wealth of variations, with q 3 (%)
differences in form, amount of milk content, and 10 the data can be imported into Excel.
flavor, and many types are commercially available. 9
This example shows the measurement of the particle 8 Moisture Ratio Measurements for Various Food Products
size distribution for three different flavors of ice 7
cream: vanilla, green tea, and red bean. The results 6 The table below summarizes moisture ratio measurements for various food product samples using the moisture analyzer.
obtained reflect the impression that the vanilla is 5
smooth, the green tea is somewhat granular, and the Normalized Particle Amount 4 Sample Measurement Mode Heating Temp. Measurement Moisture Ratio CV Value
red bean is even more granular in terms of food 3 Sample Name Amount Ending Mode Ending Conditions （℃） Time (min） （%） （%） Odors and Other Items
texture. 2 1 Mayonnaise 1g TIME （% or min） 160℃ 10:00 20.61% 0.46%
10 min
0 Instant coffee 1g TIME 10 min 120℃ 10:00 7.43% 1.18%
0.01 0.05 0.1 0.5 1 5 10 50 100 500 1000 5000
Particle Diameter (µｍ) Chocolate 3g AUTO 0.01% 140℃ 6:18 2.36% 1.49%
Odors and Other Items
Corn starch 5g AUTO 0.05% 200℃ 7:54 12.94% 0.16%
White rice 5g AUTO 0.05% 200℃ 12:30 15.12% 0.53%
○：Vanilla The peak centered near 2 µm represents the main component of the particle size distribution.
●：With green tea powder A small peak, centered near 3 µm and likely due to the particles of green tea, is added to the distribution of vanilla. Tea 5g AUTO 0.05% 120℃ 9:05 3.76% 0.41%
△：With red beans A large peak, centered near 80 µm and likely due to the ground red beans, is added to the distribution of vanilla. Milk 1g AUTO 0.05% 140℃ 7:30 87.36% 0.04%

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