09/04/16: Particle sizes influence taste, compatibility & processing quality! How to check?

The size of particles - whether in food, pharmaceuticals or building materials - is responsible for many qualities of a product.

Large particles taste crumbly, small creamy. But we can't taste too tiny ones.
Small particles are usually easier to mix and mix, but can also cause harmful particulate matter.

And what about products you deal with on a daily basis?
Particle size measurement is suitable for characterization. A classical measuring method is statistical laser diffraction. For this purpose, the particles to be analyzed are held in a laser beam and the resulting diffraction pattern is analyzed.
The disadvantage is obvious: statistical data is collected. Outliers go under in the crowd. In addition, usually only the size is measured, but not the shape and structure of the individual particles. But both of them are also extremely important functional and quality features.

A useful method for simultaneous acquisition of all these properties is scanning electron microscopy (SEM). It records the size, structure and, if necessary, the ingredients of each individual component.

Powder and fiber structures in SEM: Some examples


Sausage break point in a scanning electron microscope
Sausage breakage under the scanning electron microscope

Cocoa in a scanning electron microscope
Cocoa powder under the scanning electron microscope

Beverage powder in a scanning electron microscope
Isotonic beverage powders under the scanning electron microscope

flour in a scanning electron microscope
Wheat flour, type 405 under the scanning electron microscope

flour in scanning electron microscope
Spelt flour, type 630 under a scanning electron microscope

Translated with www.DeepL.com/Translator

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