Study of Particle Size in Food Industry: Wheat Flour

Particle Characterization

Particle size determination is an important parameter for any particulate system and it plays a vital role in the quality of diverse products manufactured by the food industry as well. In this study, particle size of wheat flour is measured by laser diffraction technology that has emerged as the most important and effective technique in the world of particle size analysis. When compared with traditional sieve method, laser diffraction is fast, non-destructive, and provides automated measurement through a simple measurement workflow for routine production and quality control (QC) operations enabling improved consistency of the product in a shorter time span.

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Study of Particle Size in Food Industry: Wheat Flour

The particle size distribution of particulates has been studied for a wide variety of food and beverages, such as coffee, sugar, flour, chocolate, milk powder, and spices. The size not only affects taste, but also appearance, stability, processability, and functionality of the finished product. Although traditional sieving method has provided a means of differentiating particle sizes with simplicity at low cost, the technique has pronounced drawbacks.

Study of Particle Size in Food Industry: Wheat Flour

Particle Characterization

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