Enabling Progress in Food & Beverage Analysis
coffee
chocolate
milk
yoghurt
meat
True to our guiding principle ENABLING PROGRESS, Verder Scientific can assist you in several application fields, one example is Food and Beverage. We are market leaders in the grinding of all products, from oily and fatty ones to fibrous and sticky products. Our solutions in particle size and dynamic image analysis on coffee, cocoa, or powdered milk are known to be reliable and reproducible. We lead in milk density analysis and in determining the stability of suspensions like fruit juices. We provide innovation with systems for the determination of proteins and total nitrogen in foods and feeds, and our expertise in ash analysis is recognized worldwide. Here you will find some of our most widespread solutions.
Watch how Verder Scientific instruments contribute to safeguarding the quality and taste of coffee
Coffee isn't just a beverage; it's a cultural cornerstone, a daily ritual, and an experience that ignites the senses. However, behind every perfect cup lies a complex process of cultivation, harvesting, roasting, and brewing.
To ensure that every sip meets the highest standards of quality and safety, coffee undergoes rigorous analysis. From sensory evaluations and moisture content assessments to pesticide residue tests and microbiological screenings, a range of analytical methods is employed to guarantee that each batch is not only delicious but also free from contaminants.
Different preparation methods in the brewing and filtering process (e.g. espresso machine, filter coffee or AeroPress) require different grinds of coffee powder for an aromatic result. When roasted coffee beans are ground into powder, the determination of the particle size distribution plays a decisive role, as it has a significant influence on the brewing and filtering properties and thus on the taste and salubriousness of the beverage. A two-camera system such as the CAMSIZER X2 provides a measuring range that can capture the broad size distribution of coffee powder in one analysis. The simultaneous use of two cameras (CCD zoom and CCD basic) with different reproduction scales ensures that the fine and coarse fractions are measured correctly.
Samples from “Arabica” and “Robusta” were milled with an ultra-centrifugal Mill ZM300
Nitrogen Analysis: High content of nitrogen in beans can lead to a fuller taste.
Determination of moisture content ensure optimum shelf life
Coffee correct Ashing with AAF prevent to retain unwanted components as heavy metals.
Density and porosity make possible to map coffee's physicochemical development during roasting, investigate the fundamentals of extraction
Tempering is an essential step in the chocolate produvtion process, since it confers to chocolate a glossy and attractive aspect. Tempering also allows the chocolate to set quickly, to be easily removed from molds and prevents from bloom formation. Chocolate contains cocoa butter fat, which can be composed of six different crystal forms. It is important in chocolate industry to perform a correct tempering. Chocolate ganache is an emulsion composed of chocolate and cream, which can be found in many pastries. In this note, we propose a method to assess the stability of chocolate ganache and the effect of chocolate tempering on their stability.
The production of chocolate is complex and relies heavily on quality control of raw materials. The process includes harvesting, fermentation, drying, cleaning, roasting, pre-grinding, and grinding cocoa nibs to extract cocoa powder and butter. Quality control involves testing for contaminants and optimizing grinding conditions. The RM 200 mortar grinder is effective for laboratory-scale quality control, producing fine cocoa mass for further analysis. RM 200 is suitable for both dry and wet grinding and can handle soft, hard, brittle, pasty, dry, and wet materials with an input size of less than 8 mm and a final fineness of less than 10 μm, depending on the sample and instrument configuration.
The chocolate production process includes several key steps: fermenting and drying cocoa beans, roasting, separating, and grinding the nibs, and producing chocolate liquor. This liquor is then processed into cocoa powder or chocolate. A critical step is conching, which develops the final flavor profile of the chocolate by reducing particle size. The measurement of cocoa and chocolate particles is performed using various instruments, with laser diffraction being the most common method.
Method validation in food science is crucial for ensuring result quality and analytical reliability. Automated protein and thermogravimetric methods were validated following international guidelines, involving common food groups like meat, dairy, and grains. Three accurate, cost-effective methods with good recoveries and z-scores were developed. Protein determination in less than 5 minutes and moisture and ash analysis using a single sample. All this is possible with Eltra with our TGA Thermostep and our CNr.
Grinding fatty substances such as cheese presents unique challenges due to their high fat content and sticky consistency. The fat in cheese can cause it to clump together, making it difficult to achieve a uniform particle size. Specialized equipment, like the Knife Mill GRINDOMIX GM 200, is often necessary to effectively homogenize cheese samples, ensuring consistent and reliable results.
Milk powder is a widely used ingredient in the food industry, valued for its long shelf life and ease of transportation. Ensuring the quality and consistency of milk powder is crucial, and one of the key factors in this process is the analysis of particle size and shape. The CAMSIZER, a dynamic image analysis system by Microtrac, provides detailed and accurate measurements of particle size and shape. Read or application note for this determination:
Thermogravimetric analysis (TGA) is a valuable technique for analyzing the thermal properties of dairy products such as milk and cheese. In milk, TGA can be used to determine the moisture content, fat content, and the presence of other volatile compounds. By analyzing the weight loss at different temperature ranges, it is possible to identify and quantify these components accurately. For cheese, TGA helps in understanding the thermal decomposition behavior, including the loss of moisture, fat, and protein content. The ELTRA TGA Thermostep is a powerful thermogravimetric analyzer that enhances this process. It can simultaneously analyze up to 19 samples with weights up to 5 grams and operate at temperatures up to 1000°C.
Yoghurt is made by inoculating milk with bacteria that grow between 42 and 44°C, producing lactic acid, which causes milk proteins to coagulate into yoghurt. The gelation process is typically studied by pH measurement, though the pH variation (6.5 to 4.5) provides limited information. Using a thermoregulated Turbiscan LAB, the yoghurt formation process was monitored in real-time, offering detailed insights into gelation, product syneresis, and stability over time.
Many scientific articles consider the ashing content in meat is an important indicator of mineral composition and overall quality. Ash refers to the inorganic residue remaining after the complete combustion of organic matter in meat. It includes essential minerals like calcium, potassium, and magnesium, which are vital for various bodily functions. Monitoring the ash content helps ensure that meat products meet nutritional standards and are safe for consumption. It also provides insights into the meat’s purity and the presence of any contaminants.
In cryogenic grinding with mixer mills, the sample and grinding balls are placed in a jar, which is then cooled in an LN2 bath. This process embrittles the sample, making it easier to grind without generating heat that could affect the sample’s properties. Mills like MM 400, MM 500, ZM 300 or either SM300 are commonly used for this purpose. They can handle various materials, but it’s crucial to use jars made of compatible materials like steel or PTFE to avoid damage at extreme temperature.
Accurate protein determination in meat is crucial for meeting labeling requirements and ensuring consumer trust. The ELEMENTRAC CN-r from ELTRA provides a reliable and efficient solution for this purpose. Using the Dumas method, the ELEMENTRAC CN-r measures nitrogen content, which is then converted to protein content. This method is faster and safer than traditional techniques, offering precise results in less than three minutes.
The particle shape and size of ingredients significantly impact the quality of sausages and meatballs. Uniform particle size ensures a consistent texture, enhancing the mouthfeel of the final product. Smaller particles improve also the binding properties of the meat mixture, resulting in better cohesion and structural integrity of sausages and meatballs. By controlling particle shape and size, manufacturers can produce high-quality sausages and meatballs with desirable texture, taste, and consistency.
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