Research techniques for food

For structural analysis of materials from the atomic to macro scale.

Useful for understanding variations in product or process performance, including:

• investigating the behaviour of food additives in product formulations
• examining the crystalline and solution structure of food proteins.
• provided a greater understanding of the process parameters that are most effective in obtaining a high purity product in a significant yield.

Find out more about diffraction research technique at Diamond.

For chemical analysis of local atomic structure in materials.

Useful for:

• performing elements-specific investigations of materials with high sensitivity.
• XAS enables you to investigate the local electronic and geometric information around a particular element irrespective of its state (solids, liquids and even gases) or environment.
• detecting the presence of specific elements and identifying chemical species.  Particularly suited to mineral content and trace impurities from manufacturing processes.

Find out more about spectroscopy research technique at Diamond.

A high-resolution (less than 1μm), non-destructive technique for high speed visualisation of a sample.  Allows you to view and measure the internal structure of a sample (tomography).

Useful for:

• monitoring structural changes with thermal, mechanical and ageing treatments
• investigating microstructural changes with varying processing conditions to optimise product behaviour
• detecting cracks, voids and bubbles -  can be used for a wide range of food products, such as foams, porous solids and complex structures, for example confectionery or meat.

A key benefit of synchrotron facilities is the ability to perform in situ and in operando experiments, closely mimicking the conditions experienced by the sample during processing and monitoring changes in real time (for example during baking or freezing).

Find out about imaging research technique at Diamond