On-demand virtual event
A thorough knowledge of size, porosity, and surface area is important in characterizing food powders. Furthermore, predicting the flow behavior of food powders is important to ensure no unexpected issues are encountered during handling in industrial processing.This webinar will focus on technologies that enable powder size, surface area, porosity, and flow evaluation (via powder rheology). A good understanding of these powder parameters, along with the flowability of the powders, paves the way towards optimizing process conditions to achieve a quality final product.
Effects of both internal influences like particle shape, size, size distribution, density, as well as external influences like humidity, temperature, and degree of consolidation, will be highlighted for end product usage and flow behavior of food products through several case studies.
Key Learning Objectives:
Who Should Attend:
Dr. Brian Rodenhausen
Advanced Technical Support Team Lead Scientist, Anton Paar
Dr. Abhishek Shetty
Advanced Technical Center Lead Scientist,
Contributing Editor, C&EN Media Group
Keep learning. Excel in your career.
Choose from more than 200 courses in seven different categories, taught by experts in the chemistry community, online and in person.