Essential Analytical Techniques for Food Powder Characterization: From R&D to Manufacturing
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
Dr. Abhishek Shetty is a Lead Scientist working at the Advanced Technical center at Anton Paar USA. Dr. Shetty received his BS degree in Chemical Engineering from National Institute of Technology Karnataka and MS and PhD from University of Michigan, Ann Arbor, USA. Dr. Shetty has over 15 years of working experience in academia, CPG and Advanced instrumentation space. He is a named inventor on 2 US patents, has published several peer-reviewed scientific journal articles which have garnered hundreds of citations and also has presented at several scientific technical conferences. As the Lead Scientist at Anton Paar, his responsibilities are to develop next generation materials characterization methods relevant to Anton Paar’s rheology portfolio. Dr. Shetty's work with teams spans across the globe to develop new advanced applications using advanced rheometric tools. His work has been featured in prestigious journals such as Proceedings of the National Academy of Sciences (PNAS), Science Advances, Physical Review Letters (PRL), Journal of Rheology (JOR) etc.
Dr. Brian Rodenhausen is a Senior Product Specialist in the Particle and Materials Characterization group at Anton Paar USA. His research background focused on label-free characterization of the solid-liquid interface. He received his Ph.D. in chemical engineering from the University of Nebraska-Lincoln (UNL) and did post-doctoral work at UNL and the Leibniz Institute of Polymer Research in Dresden, Germany.
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