View Cart (0 items)

Articles Tagged with ''food industry''

A way to measure volatile chemicals in food

Combination of thermal desorption, gas chromatography and mass spectroscopy detects small but potentially significant components of complex samples
Concerns about volatile chemicals are growing. Of equal concern is the growing body of global government legislation pertaining to this area.
Read More

Total Inline Solution for Metal Control

Designed for use in gravity-feed pipes to monitor for metal contaminants in continuous-flowing granules or powders such as sugar, flour, corn meal, or spices, the Pro-Tector’s integrated drawer magnet provides maximum magnetic separation of contaminants.
Read More

Multi-facet characterization quantifies humidity’s impact on food powders

What you need to know when developing a moisture-control strategy
For many dry foodstuffs the ingress of even small quantities of water can compromise product performance. Granular foods — such as instant coffee, sugars and gravy granules — can all change, with the uptake of water, from relatively free-flowing, easily manageable powders to a far less desirable clumped or even solid mass. Knowing when — and to what extent — to control moisture depends in the first instance on understanding how a powder responds to humidity.
Read More