The taste, texture, digestive properties, and nutritional characteristics of our food are affected by the shape and size of particles. For example, the size of the coffee particles and the degree of grinding affect both the taste of the coffee and the preparation time. The fine particles give the chocolate a delicate texture that often tastes better than the grainy texture. In addition, the processing, packaging, and quality of food during production also depend on the flow properties of ingredients, bulk and tap density, and size and shape of particles.
Particle characterization and size are essential in this process to get desired nutritional properties, purity, and quality.
Some examples of food and beverage materials are:
- Beer
- Coffee
- Flour
- Silica
- Sugar
- Yeast
- Fruit juice
- Chocolate
- Nutraceuticals
- Sodium nitrate
- Diatomaceous earth
- Dietary supplements
- Oils and emulsions
- Powdered drinks
- Magnesium stearate
- Colloidal silicon dioxide
- High fructose corn syrup
- Creamers and powdered flavors
- Additives and flavoring agents
- Emulsifiers and preservatives
- Natural and artificial sweeteners
- Powdered vegetables, fruits, and dairy products
- Vitamin and supplement additives
