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Análisis de alimentos y bebidas

Introduction

Las pruebas de distribución granulométrica de la industria alimentaria y de bebidas proporcionan datos necesarios para mejorar la calidad y la eficacia de la producción. Por tanto,analizador de tamaño de partículas desempeña un papel importante en el análisis granulométrico de la industria alimentaria y de bebidas. Bettersize analizador láser de tamaño de partículas ha sido ampliamente utilizado en la industria de alimentos y bebidas por su rendimiento estable, alta repetibilidad y precisión en la medición del tamaño de partícula.

 

 

 

El rendimiento de la industria de alimentos y bebidas está estrechamente relacionado con la calidad y la seguridad de sus productos. Otros desafíos incluyen la calidad organoléptica, la vida útil, la estabilidad, la estabilidad del proceso y el control de calidad. La morfología de los alimentos es diversa, incluyendo estado sólido, líquido, polvos y emulsiones viscosas; además, algunos productos en etapas intermedias de producción se presentan en forma de polvo. Los analizadores de tamaño de partículas proporcionan datos científicos que garantizan el cumplimiento de los estándares en las etapas intermedias y finales, permitiendo un control de calidad eficaz.

 

 

 

La morfología de los alimentos incluye estado sólido, líquido, polvos y emulsiones viscosas, y muchos productos intermedios también se presentan en forma de polvo. Los sistemas de medición de partículas de Bettersize cumplen con estándares internacionales y ofrecen alta precisión, lo que ha atraído gran interés en la industria de alimentos y bebidas. Estos sistemas se utilizan ampliamente en laboratorios de análisis de tamaño de partículas, por ejemplo en productos como el café.

 

 

 

Un ejemplo donde se requiere un control estricto del tamaño de partículas es en la fabricación de chocolate. En la primera etapa, los nibs se muelen hasta formar una pasta espesa llamada licor de cacao. El tamaño de partícula es de aproximadamente 100 micrómetros. Para evitar una textura granulosa en el producto final, se realiza una molienda adicional para reducir el tamaño hasta unos 18 micrómetros, ya que la lengua puede percibir partículas de ese tamaño o mayores. Si se produce cacao en polvo, el licor de cacao se transforma en una torta prensada, separando la manteca de cacao. Posteriormente, la torta se enfría, se pulveriza y se tamiza para obtener el polvo de cacao. Durante este proceso, los ingredientes se mezclan y refinan, reduciendo el tamaño de partícula del azúcar y de los sólidos lácteos hasta alcanzar la finura deseada.

 

 

 

El cacao en polvo o masa se mezcla nuevamente con manteca de cacao (añadida para mejorar la sensación en boca y reducir la viscosidad) y licor de cacao en distintas proporciones para obtener diferentes tipos de chocolate. También se utiliza lecitina, un emulsionante mucho más económico que la manteca de cacao, para reducir la viscosidad y disminuir la cantidad de manteca adicional necesaria.

 

 

 

Los ingredientes pueden mezclarse durante horas. La mezcla resultante se seca para formar una masa que posteriormente se muele junto con más manteca de cacao para obtener una textura más suave. En esta etapa, el tamaño de partícula se reduce a entre 25 y 30 micrómetros. Cuanto más suave se desee el chocolate, mayor será el tiempo de refinado en el molino.

 

 

 

Independientemente de si utiliza sólidos, líquidos o emulsiones, el sistema de análisis de tamaño y forma de partículas de Bettersize puede ayudarle a:
● Realizar pruebas rápidas del tamaño y la forma de partículas de nuevas formulaciones y participar en el desarrollo de nuevos productos
● Optimizar los procesos de pulverización y granulación
● Controlar la producción y garantizar la consistencia de los ingredientes
● Participar en el control de calidad y mejorar la productividad y el rendimiento

Citations

  • Bettersizer 2600

    Functional redundancy as an indicator for evaluating functional diversity of macrobenthos under the mussel raft farm near Gouqi Island

    DOI: 10.1016/j.aquaculture.2023.740024 Read Article Go logo
    Zhejiang Ocean University | 2024
    Biological traits analysis (BTA) helps to evaluate the effects of different environmental variables on the traits-based functional composition of macrobenthos. However, research on functional traits of macrobenthos under mussel farming is limited. We investigated the spatial and temporal response of the benthic system in terms of taxonomic and functional diversity to environmental variables of farming and natural stressors resulting from suspended mussel farming near Gouqi Island of eastern China Sea. The functional traits of macrobenthic assemblages under mussel farming were characterized by “medium adult body size”, “vermiform body form”, “high flexibility”, “infauna”, “semi-motile”, “gonochoristic”, “surface deposit-feeders”, “carnivores”, “semi-motile burrowers”, and “tube-dwellers”. Functional redundancy was stable in response to mussel farming stresses among seasons, whereas species diversity showed efficient to evaluate natural variables. Functional diversity was significantly affected by farming stressors rather than natural variables, Further analysis using multivariate methods together with continuous monitoring were highlighted to evaluate the impacts of mussel farming. Our results reinforce the importance of macrobenthic species and functional traits analysis to evaluate human stresses driven impacts in offshore ecosystems. By analysing the environmental variables with different sources, independently, we concluded the main effects of human pressures on macrobenthic community. Such distinction could be particularly effective to isolate variable environmental descriptors and evaluate their effects on functional diversity, making the current approach promising for the evaluation of ecological effects of anthropogenic stressors in aquaculture areas.
  • Bettersizer 2600

    Degradation characteristics and utilization strategies of a covalent bonded resin-based solid amine during capturing CO2 from flue gas

    DOI: 10.1016/j.seppur.2023.125621 Read Article Go logo
    China University of Petroleum | 2024

    In this study, various types of degradation as well as attrition which are possibly encountered in a circulating fluidized bed temperature swing adsorption (CFB-TSA) process, were conducted experimentally to evaluate the stability of a resin-based solid amine sorbent. Other characterizations methods, such as elemental analysis (EA), Fourier transform infrared spectroscopy (FTIR) etc. were applied to further reveal the degradation mechanisms. The results showed that thermal degradation occurs from 140–160 °C due to the decomposition of amine group. The CO2-induced degradation occurs from a higher temperature of 160–180 °C accompanied by the production of urea. Hydrothermal stability is good below 130 °C, but the ionic impurities in steam crystalized on particle surface can accelerate the degradation. Oxidative degradation is the most harmful, which starts at a lower temperature of 70–80 °C with the formation of aldehyde. The existence of H2O in atmosphere can alleviate the oxidative and CO2-induced degradations. The employed sorbent has a very low attrition index of 0.05, which is 1–2 orders lower than typical commercial fluidized bed catalysts. Based on the results of stability evaluation, some design suggestions for proper utilization of this sorbent or other similar resin-based sorbents have been provided in an industrial CFB-TSA process.

  • Bettersizer 2600

    De-branching of starch molecules enhanced the complexation with chitosan and its potential utilization for delivering hydrophobic compounds

    DOI: 10.1016/j.foodhyd.2023.109498 Read Article Go logo
    Shihezi University | 2024
    The current study aimed to prepare the complexes between debranched-waxy corn starch and chitosan polymers (DBS-CS), and then investigated their corresponding structural characteristics, rheological property and potent application in Pickering emulsion. The results indicated that the existence of chitosan significantly inhibited starch short-range molecular rearrangement for all DBS-CS samples, which was manipulated by both debranching treatment and chitosan content. Interestingly, this is the first study to reveal that the outstanding peak at 1.8 ppm in 1H NMR spectrum for sample DBS-CS was gradually shifted towards a lower-field region following an increased chitosan content. Moreover, the debranching treatment shifted the crystallinity pattern from A-type to B-type and the relative crystallinity of DBS-CS decreased gradually with the increased content of CS. All samples had a pseudoplastic fluid and shear-thinning behavior with an enhanced shear resistance following the complexation. The DBS-CS was applied in a Pickering emulsion for showing a greater emulsifying stability and a lower gel strength than native NS-CS prepared emulsion. Importantly, the encapsulation ability of curcumin in the DBS-CS emulsion was significantly improved, followed by an increase of 15.45% for its corresponding bioavailability compared to the control. Therefore, this study might highlight a potential carrier for delivering the bioactive substances in a green pattern.
  • Bettersizer 2600

    Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree

    DOI: 10.1016/j.foodhyd.2023.109420 Read Article Go logo
    Gansu Agricultural University | 2024
    Wheat gluten aggregation during heat treatment is beneficial to the final quality of gluten-based products. Exogenous pectin can affect gluten aggregation. However, the effect of pectin with different degrees of esterification on the heat-induced aggregation behavior of gluten and its possible mechanism are still unclear. Thus, the heat-induced aggregation behavior of gluten after adding pectin with different esterification degree was studied in this study. When the temperature was raised from 25 °C to 95 °C, pectin affected gluten aggregation and was related to the degree of esterification. Specifically, the results of rheological properties and particle size indicated that low-ester pectin improved the viscoelasticity of gluten and promoted gluten aggregation. Thermal properties revealed that enthalpy of gluten added with low-ester pectin (37%) increased from 92.96 J/g to 95.40 J/g during heating process. Structurally, the fluorescence intensity and surface hydrophobicity of gluten added with low-ester pectin (37%) were lower than those added with high-ester pectin (73%). In addition, low-ester pectin (37%) significantly increased the disulfide bond content (from 15.31 μmol/g to 18.06 μmol/g) and maintained β-sheet content of gluten compared with gluten alone at 95 °C, indicating that low-ester pectin was more likely to induce gluten aggregation. However, scanning electron microscope showed that the gluten added with low-ester pectin (46%) exhibited a denser network structure at 95 °C than that added with low-ester pectin (37%). These results will provide a theoretical base for the regulation of gluten aggregation and the quality of gluten-based products by pectin with different esterification degree.
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