Measuring Particle Size (typically above 1µm) in the Food Industry using the Mastersizer 2000

The Mastersizer 2000 allows fast and accurate particle measurement of creams, milks and emulsions. For these types of applications it is important that a particle measurement instrument is easy to clean, able to accurately measure submicron particles, and be extremely sensitive to any aggregates which may be present. Often care needs to be taken upon diluting the sample so that stabilizers are not washed out and aggregation is caused by the very act of dilution.

Freeze-dried and friable materials such as instant coffee, dried milk and chocolate crumb need to be measured as non destructively as possible. This is often done dry at low air pressures.

The particle size of coffee is one of the key factors in producing a brew which has a certain strength. The smaller the coffee, the bitterer the brew, espresso is purposely ground much smaller than standard ground coffees.

One of the main applications for laser diffraction in the food industry is the measurement of chocolate. The particle size is carefully controlled to minimize the use of expensive cocoa butter whilst maintaining a familiar mouthfeel (what size this is depends on the country you live in).