Food & Beverage Manufacturing

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Temperature management for roasting processes such as tea etc.
Temperature management for roasting processes such as tea etc.
Temperature management for cookies, bread and etc.
Temperature management for cookies, bread and etc.
Temperature management for sake, miso, soy sauce and etc.
Temperature management for sake, miso, soy sauce and etc.
Temperature management for candies and etc.
Temperature management for candies and etc.
Identification and Quantification of Potential Adulterants in Cranberry Fruit Juice Dry Extracts using Absorbance-Transmittance Excitation-Emission (A-TEEM) Spectroscopy
Identification and Quantification of Potential Adulterants in Cranberry Fruit Juice Dry Extracts
The Aqualog A-TEEM spectrometer has the capacity to specifically identify and sensitively quantify key adulterants that are most commonly detected in Cranberry dietary supplements, including Pine Bark, Grape Seed and Peanut Skin extracts.
DLS vs. Diffraction of Flavor Emulsions
The particle size distribution of many flavor emulsions has a substantial effect on their performance. Particle size distribution can affect mouth feel, appearance, and emulsion stability.
Measuring Salt Content in Chili Sauce with LAQUAtwin Salt-11 Pocket Meter
Chili sauces may contain high amount of salts that increase chances of kidney and heart diseases.
Residual Sodium Check During Clean-in-Place Process
sodium check 01
A Comparison of Wet and Dry Size Measurement of Flour
Flour is the product of milled grains. Typically the distribution is wide and the size varies depending on the desired final product.
Particle Size Analysis of Pinto Bean Paste
Bean paste is a milled bean product containing large sections of the seed coat along with varying sizes of ground cotyledons, the fleshy section of the bean. Particle size of these components has a direct effect on the final product.
Time‐resolved Fluorescence for Monitoring Food Composition
The use of time‐resolved fluorescence has expanded as the relative cost of instrumentation has decreased in recent years. One area where this is especially true is in the food industry, where time‐resolved fluorescence has been applied in the characterization of food stuffs as well as aspects related to food safety and degradation.
Surface Plasmon Resonance Imaging (SPRi) for Foodborne Pathogen Screening
Particle Sizing of Flavor Emulsions
An emulsion is droplets of one fluid suspended in another fluid. The stability of an emulsion depends on both the initial size of the droplet and a surfactant which is often added to stabilize the surface of the droplet.
Foreign Matter Analysis in Food using the XGT 9000
This application note introduces foreign matter analysis in food products using the XGT 9000. There are three analyses as follows: Foreign particles on an oily salami, foreign matter inside a laminated ham and sausage, and a fly found in a drink product.
Rapid Extra Virgin Olive Oil Classification and Blend Quantitation
Rapid Extra Virgin Olive Oil Classification and Blend Quantitation
The resurgence of interest in the Mediterranean Diet and its associated health benefits have directed focus on the role that Extra Virgin Olive Oil plays. The increasing awareness is leading to increasing product demand, but also opportunities to compromise quality. Hence the need for rapid analytical methods to perform Quality Analysis of various product samples.
Particle Analysis in Food and Beverage Applications
Many food products exist in particulate form ranging from powders to emulsions, suspensions and pellets. The size distribution of the particulates can affect the taste, appearance, stability, processability, and functionality of the final product. Proper particle characterization of food products requires a range of analytical instrumentation that HORIBA particle technologies have successfully applied into the food industry.
Particle Analysis of Flavoring and Flavorants
Foods we love rely on flavorings (or flavorants) to enhance their taste. Flavorants can reduce the costs of food processing while allowing a healthier diet. For maximum impact, particle size is important. Chefs and food scientists look beyond the name of the flavor and consider how it behaves during cooking and manufacturing. Much of this depends on particle size.
Particle Characterization of Powdered Sugar
Quality control is an essential part of sugar production. In this study, the LA-960V2’s ability to rapidly analyze particle separation and the particle size of powdered sugar at its de-agglomerated state is demonstrated.
Material Characterization of the Next Generation Sugar Substitutes
This study focuses on the critical particle diameter of dry sugar granules as particle diameter is an indicator of: Flowability, Dissolution and mixing, and Powder uniformity.
Particle Analysis of Mayonnaise
This application note reviews the important role that particle size plays in the formation of mayonnaise and mayo products and how changes affect the taste and consistency of these alternatives.
Sterilization Process in Food and Beverage Manufacturing
Particle Analysis of Chocolate
Particle size of cocoa powder used in chocolate affects color and flavor strength. The industry refers to “mouthfeel” as a gauge of acceptability or rejection. If the particles are too large, it will not have a consistent creamy taste. Particle size also affects the level of bitterness when tasted.
Determination of Sodium and Salt Content in Food Samples
sodium salt content in food samples_01
pH Measurement of Pickled Fruits and Vegetables
pH in pickled fruits Veggies_01
pH Measurement in Acidification of Fermented Sausages
fermented_sausage_appnote_01
Quantitative Analysis of Soil Extracts with ICP-OES.
Measuring Sodium Content in Chili Sauce with LAQUAtwin Na-11 Pocket Meter
Content in Chili Sauce Na-11-01
Measuring Salt Content in Chili Sauce with LAQUAtwin Salt-22 Pocket Meter
Salt_Content_in_Chili_Sauce_Salt-22-01

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