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.
Our expert and professional team will support you finding the perfect solution!
Podívejte se, jak přístroje Verder Scientific přispívají k zajištění kvality a chuti kávy
Káva není jen nápoj, je to základní kámen kultury, každodenní rituál a zážitek, který rozpaluje smysly. Za každým dokonalým šálkem se však skrývá složitý proces pěstování, sklizně, pražení a vaření.
Aby bylo zajištěno, že každý doušek splňuje nejvyšší standardy kvality a bezpečnosti, prochází káva přísnou analýzou. Od senzorických hodnocení a hodnocení obsahu vlhkosti až po testy na rezidua pesticidů a mikrobiologické testy - používá se celá řada analytických metod, které zaručují, že každá šarže je nejen lahodná, ale také bez kontaminantů.
Různé způsoby přípravy při procesu spařování a filtrování (např. kávovar na espresso, filtrovaná káva nebo AeroPress) vyžadují pro dosažení aromatického výsledku různou hrubost mletí kávového prášku. Při mletí pražených kávových zrn na prášek hraje rozhodující roli stanovení distribuce velikosti částic, která má významný vliv na vlastnosti spaření a filtrace, a tím i na chuť a slanost nápoje. Systém se dvěma kamerami, jako je CAMSIZER X2, poskytuje měřicí rozsah, který dokáže zachytit široké rozdělení velikosti kávového prášku v rámci jedné analýzy. Současné použití dvou kamer (CCD zoom a CCD basic) s různými měřítky reprodukce zajišťuje správné měření jemných a hrubých frakcí.
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
Správné zpopelnění kávy pomocí AAF zabraňuje zadržování nežádoucích složek, jako jsou těžké kovy.
Density and porosity make possible to map coffee's physicochemical development during roasting, investigate the fundamentals of extraction
In the beverage industry, maintaining high standards of quality control and conducting thorough research analysis are crucial for ensuring product safety, consistency, and consumer satisfaction. Verder Scientific is dedicated to advancing the quality of beverage products through innovative scientific solutions and cutting-edge technology. By providing high-precision instruments for quality control and research analysis, Verder Scientific ensures that beverage manufacturers can maintain the highest standards of safety, consistency, and excellence.
Ring formation is a common deterioration process affecting concentrated beverages. It is a form of creaming that occurs in the menisci of dispersions where surface tension causes the concentrated phase of this fluid to adhere to the inside of the container, forming a ring.Weighing agents, such as brominated vegetable oil (BVO), are often diagnosed for limiting the effects of density differences between dispersive oil droplets and the aqueous phase to improve colloidal stability. However, BVO and other conventional weighing agents are considered unhealthy. Stability testing of beverages is increasingly concerned with the novel ingredients used to replace the likes of BVO. Microtrac provides solutions and products that can help companies achieve the highest quality. Specifically, the Turbiscan range offers solutions to develop, optimize, and control the stability, homogeneity, and shelf-life of drinks and beverages.One of them is evaluating healthier weighting agent alternatives to stabilize beverage emulsions.
Clarification of beverages like wine and beer is also crucial for ensuring quality production. In collaboration with the French Institute of Wine Research, we conducted a comparative evaluation of the efficiency of two vegetal proteins used to clarify red wine. These fining agents are essential to encourage the sedimentation of particles and reduce the number of filtration cycles needed to achieve a wine’s desired brightness and stability. The study found the optimal vegetable protein and concentration for wine fining by using TURBISCAN technology, which allows for the quantification of migration rates and determination of sediment layer height. While milk and vegetable milk are not a topic for this article, it is important to note the diverse applications beverage research has on the industry and its many drinks.
Temperování je základním krokem v procesu výroby čokolády, protože dodává čokoládě lesklý a atraktivní vzhled. Temperování také umožňuje čokoládě rychle tuhnout, lze ji snadno vyjmout z forem a zabraňuje tvorbě květů. Čokoláda obsahuje tuk z kakaového másla, který se může skládat ze šesti různých krystalických forem. V čokoládovém průmyslu je důležité provést správné temperování. Čokoládová ganache je emulze složená z čokolády a smetany, kterou najdete v mnoha pečivách. V této poznámce navrhujeme způsob hodnocení stability čokoládové ganache a vliv temperování čokolády na jejich stabilitu.
Výroba čokolády je složitá a závisí do značné míry na kontrole kvality surovin. Proces zahrnuje sklizeň, fermentaci, sušení, čištění, pražení, předmletí a mletí kakaových bobů za účelem získání kakaového prášku a másla. Kontrola kvality zahrnuje testování kontaminujících látek a optimalizaci podmínek mletí. Mlýnek RM 200 je účinný pro kontrolu kvality v laboratorním měřítku a produkuje jemnou kakaovou hmotu pro další analýzu. Mlýnek RM 200 je vhodný pro suché i mokré mletí a v závislosti na vzorku a konfiguraci přístroje si poradí s měkkými, tvrdými, křehkými, pastovitými, suchými i mokrými materiály o vstupní velikosti menší než 8 mm a konečné jemnosti menší než 10 μm.
Proces výroby čokolády zahrnuje několik klíčových kroků: fermentaci a sušení kakaových bobů, pražení, oddělování a mletí hrotů a výrobu čokoládového likéru. Tento likér se poté zpracovává na kakaový prášek nebo čokoládu. Kritickým krokem je konšování, které rozvíjí konečný chuťový profil čokolády zmenšením velikosti částic. Měření kakaových a čokoládových částic se provádí pomocí různých přístrojů, přičemž nejběžnější metodou je laserová difrakce.
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.
Creaming is a highly complex instability mechanic that is affected by various material properties and mechanical influences. It is a key phenomenon underlying the shelf-life of different milk products; the rate and severity of which will vary depending on fat content, homogeneity of fat globules in the aqueous phase, the presence of extra minerals like calcium (Ca), or additional additives like bacteria and proteins. Distinct products may also make dispersion stability testing more difficult. Fat- and sugar-free dairy products may exhibit vastly different instability kinetics or mechanics than typical products. Dairy products are characterized by such complex instability phenomena. Yogurt is formed via milk protein gelation, a form of flocculation that is characterized by several distinct kinetic regions (coagulation, bacteria growth, and formation of a jellified network). Turbiscan is the right solution for this topic. Interested?
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.
Market challenges also represent significant obstacles to food and beverage stability, as the availability and cost of essential ingredients can dramatically affect returns on investment (ROIs) from end products. The availability of emulsifying proteins is a particular challenge, as these essential raw materials are subject to substantial market volatility and availability fluctuations. Plant proteins are currently a waste product with very low obvious value. Harnessing this waste for emulsification would have significant benefits to our planet, eliminating the reliance on animal products in keeping with the ecologically important trend towards veganism.This requires a robust understanding of the global dispersion stability and stability kinetics of sample colloids, alongside the protein concentration and droplet size.
Protein determination in vegetables and fruits is required for several reasons from nutritional labeling to have an accurate protein content to the quality control stage, where is needed to ensure that their products meet specific quality standards and regulatory requirements. As well for research and development department determining protein content is crucial in developing new food products and improving existing ones. The Dumas method is a recognized technique for determining the nitrogen and protein content in various organic samples, including vegetables and fruits. This method involves combusting the sample at high temperatures in an oxygen atmosphere, converting nitrogen into nitrogen gas which is then measured. Interested?
Vegetables often contain moisture (like stem cabbage) or even consist predominantly of water (like tomatoes). In the latter cases, complete homogenization is facilitated by the high water content, as sample pieces are too wet to stick on the walls of the grinding container in a GRINDOMIX GM 200 or GM 300 where they no longer come into contact with the rotating knifes. As well, samples like stem cabbage have a lower water content. The sample pieces tend to stick on the wall of the grinding container, thus evading contact with the knife blades. Need more information?
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Particle size plays a crucial role in flour production, impacting various aspects of the final product's quality and functionality. In the production of flour from different types of cereals, it is sometimes essential to determine the particle size, but it can often also be of significant interest to determine the shape. The size and shape of cereal particles affect various properties such as texture, taste, and processing behavior. There are several techniques available for particle size analysis, ranging from traditional sieving to advanced laser diffraction. Both sieving systems and laser diffraction have their own advantages and limitations. The choice between them depends on the specific requirements of the cereal production process. Understanding the importance of particle size and shape is essential for optimizing the quality and consistency of cereal products. Our team of expert will help you in finding the right technique. Would you like to learn more? Here some additional information about particle size analysis:
Determining the protein and carbon content in grains and cereals is essential for assessing their nutritional quality and environmental impact. Dumas Method involves combusting the sample at high temperatures in a furnace and measuring the nitrogen gas produced. This method provides rapid and accurate measurements of protein content. Accurate protein measurement is crucial for nutritional labeling, quality control, and ensuring the dietary value of cereals. Carbon content can be done simultaneously combusting the sample in a furnace and measuring the carbon dioxide produced. This method offers precise and reliable measurements of total carbon content. Understanding the carbon content helps in evaluating the environmental footprint of cereal production and can inform sustainable agricultural practices. Both protein and carbon determinations are vital for optimizing the quality and sustainability of grains and cereals, ensuring they meet nutritional standards and contribute to environmental conservation. Learn more about our CN-r system.
For detecting mycotoxins or GMOs, large sample volumes are needed to identify trace analytes or clusters. Cutting and rotor mills play a crucial role in this sample preparation for detection of mycotoxins or GMOs. These mills are designed to handle large quantities of bulk material, making them ideal for processing samples that require precise and reliable measurements. First step is usually done with Cutting Mill SM 100, which is used to reduce the size of a representative sample, such as 2 kg per ton to a particle size of 3 mm. Second step is done with Ultra Centrifugal Mill ZM 300 for fine size reduction. This mill is particularly effective for grinding temperature-sensitive, brittle materials like hazelnuts. The use of distance sieves helps to grind the sample gently, preventing the release of fat from the sample, which is important for accurate mycotoxin analysis. A cyclone is used to quickly discharge the sample from the grinding chamber and provide cooling through an air stream, achieving a fineness of 300 µm. nterested?
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