Seminario web: Métodos experimentales para la captura de CO2 en presencia de vapor de agua
2467 Views •Webinar: Particle Engineering in Pharmaceutical Solids Processing
2140 Views •Webinar: Study of particle cohesion/adhesion and wettability of powders and formulations | Prof. Williams
2046 Views •Webinar: Challenges on specific surface area analysis of cellulosic materials
2043 Views •Webinar: Understanding Isotherm Shape and Isotherm Modelling from DVS Experiments | Dr. Daniel J. Burnett
1070 Views •Webinar: The Effect of Surface Properties on Granulation Performance
1023 Views •Webinar: The Importance of Moisture in Pharmaceuticals and Food Materials by Surface Energy
937 Views •Particle Engineering in Pharmaceutical Solids Processing
883 Views •Webinar: Analysis of Food Products by Dynamic Vapour Sorption
662 Views •Webinar: Surface energy analysis for measuring physicochemical properties of materials
608 Views •Webinar: The Surface Properties and Water Adsorption Behaviour of Hair Fibers
584 Views •Webinar: Polymer characterization by Vapor Sorption Methods with Dr. Daniel Burnett
301 Views •Webinar: Water Sorption and Gas Adsorption Measurements on MOFs
238 Views •Webinar: Capture of Hydrogen Sulphide and Sulphur Dioxide in MOFs
211 Views •Webinar: Experimental Methods for Determining Carbon Dioxide Capture in the Presence of Water Vapor
122 Views •Workshop: Sorption Science Innovations in Cellulosic Material Characterization
104 Views •Webinar: Battery Electrode Active Materials Characterization
68 Views •Dynamic Vapor Sorption (DVS) Applications for Amorphous Content Calculations & in situ Raman studies
50 Views •Workshop: Characterizing Construction Materials by Vapor Sorption Techniques
45 Views •Webinar: Analysis of Wood and Building Materials using Dynamic Vapour Sorption
43 Views •Online Workshop: Application of sorption science in food research
Accurate and detailed insight into sorption properties and surface energy is essential to sector of consumer product research; but nowhere is this more important than in the food sector. This free-to-attend online workshop explores two innovative techniques, Dynamic Vapor Sorption (DVS) and Inverse Gas Chromatography (IGC), and how they can provide unparalleled insight in the study of food.
Abstracts:
DVS and its applications in Food
The moisture sorption properties of food materials are fundamental considerations for development and enhancement of food products, since they may influence the stability and performance during processing, storage and product use. Dynamic Vapour Sorption (DVS) has long been used for investigating the interaction of water vapour with foods and food ingredients. The combination of a video microscope and vibrational spectroscopic techniques with DVS would allow for increased understanding of vapor-induced structural changes of solid materials. This workshop summarises several examples of using DVS for food-related applications including water activity, moisture content, moisture-induced phase transitions, water-vapour transmission rates, and flavour loss.
iGC and its applications in Food
The increasing sophistication of food ingredients has created the need for new techniques to measure the physico-chemical properties of a wide range of food materials. IGC – SEA is specially designed to determine the surface energy heterogeneity but nevertheless suitable for measuring different surface and bulk properties of solid materials including powder surface energies, acid/base/polar functionality of surfaces, diffusion kinetics, surface heterogeneity and phase transition temperatures/humidities.
Commenting is not enabled on this course.