Particle Technologies for Food & Beverage Applications Ian Treviranus ian.treviranus@horiba.com www.horiba.com/us/particle
What we ll talk about Featured technologies Importance to industry Application examples Q&A
Your interests What s available Industry requirements/trends Data interpretation (webinars TR008, TR010, TR015) Pastes Food Safety Modernization Act Particle shape
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
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
CAMSIZER: Image Analysis High resolution size & shape Patented dual capture Powders and suspensions Classic: 30 micron 30 millimeter XT: 1 micron 3 millimeter
Why Do We Care? Particle size affects Mouthfeel Solubility Flavor intensity Powder flow Particle size monitors Milling / grinding Mixing Eating is emotional
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
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
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
Emulsion Stability Want stable emulsion Without stabilizers, most emulsion eventually phase separate Mechanisms: creaming, coalescence, Ostwald ripening
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
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
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
Milk Homogenization
Milk Homogenization
Milk Homogenization LA-300 Casein micelle
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
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 Chi 2
LA-950 Method Expert Unique guided method development Optimize parameters Choose the best refractive index Create one button SOPs
Wheat Flour Overlay of 3 Consecutive Measurements: Wheat Starch, Purified - Sigma Aldrich
Flour, Wet and Dry Why measure dry? Natural state Less expensive Dispersion problem
LA-950 Quick Wet/Dry Change
Coffee Beans
Superior Dry Powder Feeder Direct flow of powder down to cell rather than turn 90 o, 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
Coffee Grinding Reproducibility Grounds up to 3 mm 14 100 12 90 80 10 70 8 60 q(%) 6 50 40 4 30 2 20 10 0 0 10.00 100.0 1000 3000 Diameter(µm) Nine measurements from nine unique samplings of three different ground coffee products. Notice the product with coarsest particles greater than 2000 microns.
Instant Coffee Figure 6: One measurement each of three different instant coffee products (Resolution). Figure 8: Correlation to historic sieve results (black marks) (Accuracy). Figure 7: Three different measurements of a single instant coffee product (Precision). Figure 9: Shape comparison (SPHT) of two different instant coffee products.
Sugar Q3 [%] q3 [%/µm] 90 0.9 80 0.8 70 0.7 60 50 R6_bz_60mm_xc_min_001.rdf R10_bz_60mm_TP_xc_min_006.rdf RT1227_R10_Retsch.ref RT1227_R6_Retsch.ref 0.6 0.5 40 0.4 30 0.3 20 0.2 10 0.1 0 200 400 600 800 xc_min [µm] 0 shape of a sugar crystal compared to the square sieve opening affects which mesh size it passes through. 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.
Sugar Q3 [%] 90 KW2_bz_75mm_xc_min_005.rdf R10_bz_60mm_TP_xc_min_006.rdf KW7_bz_60mm_xc_min_001.rdf R4_bz_60mm_TP_xc_min_005.rdf 80 70 60 50 40 30 20 10 0 10 100 1000 xc_min [µm] 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.
Flavor Powders
Chocolate
Chocolate
Chocolate Imagine my surprise when I found this while visiting San Francisco
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
Finally Pinto Bean Paste
Electrochemistry Meters HORIBA founded on ph measurement Expanded to include ph Conductivity Na + K + Ca 2+ NO 3 - Salt Technology in three form factors Laboratory Handheld Pocket
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
ありがとうございました اش ك ر Tacka dig ขอบค ณคร บ Gracias Σας ευχαριστούμε धन यव द 감사합니다 Danke Большое спасибо 谢谢 Grazie நன ற Obrigado
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.