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
Trainer: Giorgia De Matteis
Giorgia De Matteis works as application specialist for particle characterization and surface charge at Anton Paar GmbH. She graduated from Graz University of Technology with a Master´s degree in Chemical and Pharmaceutical Engineering and worked as researcher at the Karl-Franzens University of Graz in the field of pharmaceutical technology.
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