Food for thought: how knowledge of particle size and zeta potential can help you stabilize your food products
Emulsions, foams and dispersions are the basis of many manufactured food products. Accurate measurements of the particle size and zeta potential is needed to monitor properties of bulk foods such as aggregation, sedimentation, phase separation, flocculation. Surface characterization of antimicrobial packaging foils provides additional value to ensure food quality. Within this webinar you will learn about:
- Why particle size and zeta potential are important for the stability of food products
- How the storage conditions (e.g. moisture) and packaging affect the stability
- How to determine the relevant parameters
Giorgia De Matteis ist Anwendungsspezialistin für Partikelanalyse und Oberflächenladung. An der Technischen Universität Graz absolvierte sie ihr Masterstudium in Chemie- und Pharmatechnik. Vor ihrer Tätigkeit bei Anton Paar forschte sie im Bereich Nano-/Mikropartikel an der Karl-Franzen-Universität Graz.
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