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Particle shape analyser From October 2017 newsletter

Particle size (and shape) matters


Physical properties of food and drink products affect their taste, texture, appearance and stability, and depend on the properties of raw materials and ingredients. Projects on particle size, both of ground materials and of particles and droplets in liquids, provide good examples of our use of state-of-the-art methods to analyse particle size and shape in product development, reformulation and quality control.



Particle geometry is relevant to properties like bulk density and flow of powders, dispersion or dissolution of soluble ingredients such as sugar, extraction from products such as tea and coffee, and stability of colloids and emulsions.



Vince Clark
+44(0)1386 842223
vince.clark@campdenbri.co.uk


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