Particle Size Distribution
With food products, the particle size distribution is said to have an impact on food texture, particularly the feeling on the tongue and crunchiness. The human tongue is very sensitive, and is said to be able to recognize the touch of a particle several dozen micrometers or larger. The particle size distribution is an important factor in food development, as depending on the product, the particles can be tiny and uniform, creating a smooth impression, or conversely, large and non-uniform, producing a subtle food texture. Particle size analyzers can measure particle sizes in the range from 17 nm to 2.5 mm. They are used in the fields of food development and quality control with the objective of quantitatively assessing the particle size distribution related to food texture.
Particle Size Distribution Measurements of Soybean Powder
The raw ingredients for bread, noodles, and many other processed foods are powders. The distribution of these particles is known to have a significant effect on food texture. Accordingly, the particle size distribution is measured with the objective of developing food products and controlling their quality. This example shows the measurement of the particle size distribution of soybean powder, which is used as a raw ingredient for a variety of processed food products. It was confirmed that the particle sizes can be objectively evaluated and controlled.
Food Texture and Particle Size Distribution of Ice Cream
Ice cream comes in a wealth of variations, with differences in form, amount of milk content, and flavor, and many types are commercially available. This example shows the measurement of the particle size distribution for three different flavors of ice cream: vanilla, green tea, and red bean. The results obtained reflect the impression that the vanilla is smooth, the green tea is somewhat granular, and the red bean is even more granular in terms of food texture.
Related Information (Including Old Applications)
- Measuring Texture Through Meat Penetration Strength Testing (Texture Analyzer)
- Potato Chip Breakage Test (Texture Analyzer)
- Evaluation of the Texture of Konnyaku Jelly (Texture Analyzer)
- Evaluation of Jelly Strength: Bloom Value (Texture Analyzer)
- Viscosity Evaluation of Yoghurt (Texture Analyzer)
- Evaluation of Food Texture (Texture Analyzer)
- Evaluation of Foods for People with Dysphagia (Texture Analyzer)
- Springiness of Kamaboko (Texture Analyzer)
- Mochi Viscosity, Softening, and Flow Characteristics (Flow Tester)
- Particle Size Distribution of Tea Beverage (Particle Size Analyzer)
- Melting of Margarine (TA)
- Analysis of Polymorphism | Investigating Polymorphism (TA)
- Gelatinization Characteristics of Corn Starch (TA)
- Gelatinization of Starch (TA)
- Retrogradation of Starch (TA)
- Analysis of Polymorphism | Investigating Polymorphism 2 (X-ray Diffractometer)
- Evaluation of Crystal Polymorphs 3 (Raman)