Center for Food Physics
Physically Evaluating Raw Materials

Physical Analysis of Structure, Function, and Quality

Physical analysis enables the characterization of the physical properties of materials and material systems

The Center for Food Physics (ZLP) provides the right answers to these and many other questions: Do the viscosity or specific heat capacity of a particular substance or system of substances play a role in food processing technology? And how does the choice of raw materials influence a product’s quality? Physical analysis enables the characterization of the physical properties of substances and material systems, which arise from their structural characteristics and are thus the key to solving complex problems.

The work of the Center for Food Physics (ZLP) at DIL is based on expert knowledge, modern measurement and analysis methods, and customized analytical approaches. Drawing on intensive research, the division’s mission is to uncover the relationships between structure and function. The ZLP investigates these relationships and, using state-of-the-art equipment, applies its findings on structure-forming mechanisms to process engineering.

At ZLP, we combine an understanding of structure, precise measurements, and practical functionality for modern food processing.

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Farbig kontrastierte mikroskopische Aufnahme (z. B. REM/SEM) mit faserigen und schichtartigen Partikelstrukturen in Rot, Gelb und Blau vor dunklem Hintergrund. Das Bild visualisiert die Mikrostruktur eines Materials bzw. einer Lebensmittelmatrix und steht für hochauflösende Struktur- und Materialanalytik im Zentrum für Lebensmittelphysik (ZLP).

Laboraufnahme eines Rheometers (NETZSCH Kinexus Prime). Eine Person im Laborkittel bringt mit einem Spatel eine Probe auf die Messgeometrie auf, während am Monitor die Messkurve angezeigt wird. Das Bild steht für rheologische Analytik und die Charakterisierung von Textur, Viskosität und Struktur-Eigenschaften von Lebensmitteln am Zentrum für Lebensmittelphysik (ZLP).

Structural and Rheological Analysis, Plus Particle and Interfacial Measurement

The ZLP’s areas of expertise are divided into five subject areas. In addition to characterizing structures and rheological properties, the division also possesses extensive expertise in particle measurement technology, tensiometry, and thermal analysis. The ZLP offers a wide range of research services.

Our Service Description

Structural Characterization

Particle Characterization and Size Analysis

Particle Size Distribution (Laser Diffraction)
Particle Size Distribution, Agglomeration (Laser Diffraction)
Particle Size Distribution (Image Analysis)
Particle Size Distribution (Air Bubbles/Ice Crystals in Ice Cream) (Image Analysis)
Specific Surface Area (Laser Diffraction)
Sieve Analysis (Dry)

Optical microscopy

Optical Microscopy/Digital Microscopy, Photo
Standard Preparation
Special preparation (microtome section)

Electron microscopy

Electron microscopy
REM (Default)
CRYO-REM
EDX (Elemental Analysis)

Fluorescence microscopy

Atomic Force Microscopy

Rheological Studies

Flow Function/Viscosity Function (Dynamic Viscosity)
Yield strength
Viscosity (temperature-dependent up to 95°C) (Temperature Profile)
Oscillation Test
Kinematic viscosity (plus density)
Torque (apparent viscosity) in a turbulent flow field
e.g., temperature-controlled starch gelatinization, fat crystallization
, or powder characterization
>, 250 N Strength Test
Kramer’s Scherzelle
Fracture Strength/Compressive Strength
Elasticity
Bite/Cut Resistance
Tensile Strength
Gel Strength (Texture Analyzer)
Bloom Value (Complete) (Texture Analyzer)

Thermal Studies

Specific Heat Capacity (cp) (DSC)
Thermal Conductivity (per temperature, plus density and cp)
Melting Curve (DSC)
Freezing Point Depression (DSC)
Glass Transition Temperature (DSC)
Enthalpy of Conversion (DSC)
Rising melting point
Dew point

Density

Buoyancy (in liquids)
Displacement (solid granules)
pycnometric (liquids)
pycnometric (powder)
volumetric (solid)
Bulk Density (gravimetric)
Compaction Density
Vacuole volume

Color Measurement

Color Measurement Without Sample Preparation
Color Measurement with Sample Preparation

Physicochemical Studies

aW value (water activity)
Interfacial tension (static)
Surface tension (dynamic) plus density (pycnometric)
Surface Energy (Powder)
Contact Angle [Surfaces] (plus sample preparation, if applicable)
Oxidation Stability (Ranzimat)
Particle Charge
Isoelectric point

Film Testing

Film thickness
Film Density (Buoyancy Method)
Tensile Test
Weight per unit area
Coefficient of static and kinetic friction

Flour Analysis

Falling Number, Wet Gluten, Dry Gluten

Miscellaneous

Dry matter (gravimetric)
Water Content (Karl Fischer)
Percentage of soluble protein
Determination of CO2 Formation in Baking Powder (Tilmans)
Refractive Index (refractometric)
Electrical Conductivity
Emulsifying capacity
Emulsion Type (with photo)
Extractable fat (milk powder, cream) plus fat content determination
Fixed-fat content (FFA) at a given temperature (NMR)
Freeze-drying
Storage Test (Temperature and Duration)
Storage Test (Temperature, Relative Humidity, and Storage Duration)
Storage Test (Temperature, Relative Humidity, and Storage Duration with UV Exposure)
pH value
Angle of repose
Serum, Water, and Fat Immobilization
Centrifugation