식음료 분석
식품 및 음료 산업의 입자 크기 분포 테스트는 품질 및 생산 효율성 향상에 필요한 데이터를 제공합니다. 따라서 입자 크기 분석기는 식품 및 음료 산업의 입자 크기 분석에서 중요한 역할을 합니다. Bettersize 레이저 입자 크기 분석기는 입자 크기 측정에서 안정적인 성능, 높은 반복성 및 정확도로 인해 식품 및 음료 산업에서 널리 사용되었습니다.
식품 및 음료 산업의 성과는 제품의 품질 및 안전과 밀접한 관련이 있습니다. 추가 과제로는 기호 품질, 보증 기간, 안정성, 공정 안정성 및 품질 관리가 있습니다. 식품의 형태는 고체, 액체, 분말, 분말, 점성유제 등 다양하며 중간 생산 단계의 일부 식품은 분말 형태이다. 입자 크기 분석기는 과학적 데이터를 제공하여 중간 및 최종 단계의 생산이 표준을 충족할 수 있도록 하여 과학적이고 효과적인 품질 관리를 제공할 수 있습니다. 식품 및 음료 산업의 성능은 제품의 품질 및 안전과 밀접한 관련이 있습니다. 추가 과제로는 기호 품질, 보증 기간, 안정성, 공정 안정성 및 품질 관리가 있습니다.
식품의 형태는 고체, 액체, 분말, 분말, 점성유제 등 다양하며 중간 생산 단계의 일부 식품은 분말 형태이다. 입자 크기 분석기는 중간 및 최종 단계의 생산이 표준을 충족할 수 있도록 과학적 데이터를 제공하여 과학적이고 효과적인 품질 관리를 제공할 수 있습니다. Bettersize 입자 측정 시스템은 식품 및 음료 산업 고객의 큰 관심을 끌었으며 커피 및 기타 제품과 같은 입자 크기 분석 실험실에서 널리 사용되는 높은 정확도로 국제 표준을 충족합니다.
엄격한 입자 크기 제어가 필요한 한 가지 예는 초콜릿 제조입니다. 첫 번째 단계에서 펜촉을 갈아서 초콜릿 주류라고 하는 걸쭉한 페이스트로 만듭니다. 초콜릿 덩어리의 입자 크기는 이제 약 100미크론입니다. 완성된 초콜릿에서 거친 맛을 피하기 위해 혀가 18미크론 이상의 알갱이를 감지할 수 있으므로 입자 크기를 약 18미크론으로 줄이기 위해 또 다른 분쇄가 이루어집니다. 코코아 가루가 만들어지는 경우 초콜릿 주류는 압착 케이크로 추가 가공되고 코코아 버터가 생산됩니다. 초콜릿 액 또는 덩어리는 매우 높은 압력 하에서 수압 프레스에 넣어 투명한 황금빛 액체 코코아 버터를 배출합니다. 남은 압착 케이크는 냉각, 분쇄 및 코코아 가루로 체로 쳐집니다. 이 단계에서 초콜릿의 종류와 품질에 따라 초콜릿 주류와 기타 재료를 함께 반죽합니다. 코코아 원액은 코코아 버터 및 설탕과 혼합되며 첨가된 분유 고형분 및 설탕의 입자 크기를 원하는 크기로 줄임으로써 더욱 정제됩니다.
코코아 가루 또는 '매스'는 다양한 양의 코코아 버터(식감 개선 및 점도 감소를 위해 첨가됨) 및 주류와 다시 혼합되어 다양한 유형의 초콜릿을 만듭니다. 코코아 버터보다 훨씬 저렴한 유화제 레시틴 $2577/톤(1,577파운드/톤)도 초콜릿의 점도를 낮추는 데 사용되므로 추가해야 하는 추가 코코아 버터의 양을 줄입니다.
재료를 몇 시간 동안 함께 휘저을 수 있습니다. 생성된 혼합물을 건조시켜 부스러기를 형성하고 다음 단계에서 더 많은 코코아 버터로 분쇄하여 두꺼운 초콜릿 부스러기를 부드러운 초콜릿으로 만듭니다. 이 단계는 코코아 매스의 입자 크기를 25~30미크론으로 줄입니다. 원하는 초콜릿이 더 부드러울수록 압연기에서 더 많은 시간을 보냅니다.
어떤 고체, 액체 또는 에멀젼을 사용하든 관계없이 Bettersize 입자 크기 및 입자 모양 분석 시스템은 다음과 같은 도움을 줄 수 있습니다.
- 신제형의 입도 및 형태를 신속히 시험하고 신제품 개발에 참여
- 분말화 및 펠릿화 공정 최적화
- 생산 관리 및 성분의 일관성 보장
- 품질 관리에 참여하고 생산성 및 처리량을 향상시킵니다.
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 | 2024Biological 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 ArticleChina University of Petroleum | 2024In 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 ArticleShihezi University | 2024The 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 ArticleGansu Agricultural University | 2024Wheat 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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