Beverages

Milk is an emulsion that is homogenized to reduce the average particle size, which improve its consistency and extends shelf life. The homogenization process is expensive and careful control of the process can improve quality and consistency and reduce operating costs.

In this note, the final result of soy milk processing is evaluated with particle size analysis. Particle size results give a quantitative measure of the soy milk that can be used to ensure consistent production and product quality.

Milk is an emulsion that is homogenized to reduce the average particle size, which improve its consistency and extends shelf life. The homogenization process is expensive and careful control of the process can improve quality and consistency and reduce operating costs.

Few products are so involved in particle sizing from start to finish as coffee. From the classification of the raw, green coffee bean to the relationship between brew quality and the size of ground coffee beans, the quality of the final coffee drink is directly related to particle size and sometimes shape and density as well.

HORIBA’s Aqualog is uniquely equipped with patented simultaneous Absorbance spectral and fluorescence excitation-emission matrix (EEM) technology which provides rapid access to a wide range of parameters important to commercial wine processing and quality characterization.