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Freeman Technology

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.
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New Software for Powder Rheometer Offers Improved User Interface

New FT4 Powder Rheometer software introduces a completely redesigned graphical user interface, which provides a clearer look and improves the display of real-time test information. It has the flexibility to
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