식음료

Introduction

식음료 산업의 입자 크기 분석

식음료 산업에서의 입자 크기 분석은 품질 향상과 생산 효율성 개선에 필요한 데이터를 제공합니다. 따라서 입자 크기 분석기는 식음료 산업에서 중요한 역할을 합니다. Bettersize 시리즈 입자 크기 분석기는 안정적인 성능, 높은 반복성 및 정확한 입자 크기 측정으로 식음료 산업에서 널리 사용되고 있습니다.

식음료 산업의 성과는 제품의 품질과 안전성에 밀접하게 연관되어 있습니다. 또한, 미각 품질, 유통 기한, 안정성, 공정 안정성 및 품질 관리와 같은 도전 과제가 존재합니다. 식품의 형태는 고체, 액체, 분말, 점성 에멀전 등 다양하며, 일부 식품은 생산 과정에서 중간 단계에서 분말 형태로 존재합니다. 입자 크기 분석기는 이러한 중간 및 최종 생산 단계에서 기준을 충족할 수 있도록 과학적인 데이터를 제공하며, 효과적인 품질 관리를 지원합니다.

Bettersize 입자 측정 시스템은 높은 정확도를 갖춘 국제 기준을 충족하며, 이는 식음료 산업 고객들로부터 큰 주목을 받고 있으며, 커피와 같은 제품의 입자 크기 분석 연구소에서도 널리 사용되고 있습니다.

초콜릿 제조에서의 입자 크기 제어

입자 크기 제어가 중요한 예로는 초콜릿 제조 과정이 있습니다. 초콜릿 제조의 첫 번째 단계에서는 카카오 콩을 분쇄하여 초콜릿 액상인 초콜릿 리퀴드를 만듭니다. 이때 입자 크기는 약 100마이크론입니다. 최종 초콜릿에서 입자가 거칠지 않도록 하려면, 다시 한 번 분쇄하여 입자 크기를 약 18마이크론으로 줄여야 합니다. 이는 혀가 18마이크론 이상의 입자 크기를 감지할 수 있기 때문입니다.

초콜릿 리퀴드는 이후 매우 높은 압력으로 히드로프레스를 사용하여 코코아 버터를 추출하고, 남은 케이크는 냉각 후 분쇄되어 코코아 가루로 만들어집니다. 이 단계에서 초콜릿 리퀴드와 다른 재료들이 섞여 원하는 품질의 초콜릿을 만듭니다.

이 과정에서 입자 크기를 세밀하게 제어함으로써, 초콜릿의 질감과 부드러움을 결정할 수 있습니다. 입자 크기가 25~30마이크론으로 줄어들면 초콜릿은 더욱 부드럽고 섬세한 질감을 가지게 됩니다.

Bettersize 시스템의 역할

Bettersize 입자 크기 및 형태 분석 시스템은 다양한 형태의 물질에 대해 다음과 같은 도움을 줍니다:

새로운 제형의 입자 크기 및 형태를 신속하게 테스트하고, 새로운 제품 개발에 기여
분쇄 및 펠렛화 공정을 최적화
생산 공정을 제어하고 재료 일관성 보장
품질 관리에 참여하고 생산성 및 처리량 향상

Bettersize의 입자 크기 및 형태 분석 시스템은 식음료 산업에서 품질 향상과 생산 효율성을 극대화하는 데 중요한 도구로 활용됩니다.

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

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.

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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

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.

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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

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.

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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

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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