In the hugh sector of food and beverages LUM instruments are applied in scientific research and in industries for the determination of particle and droplet properties, like size distribution, density of droplet and solid particles dispersed in a liquid continuous phase, particle surface properties (based on Hansen parameters), swelling behaviour. Free and encapsulated particles are characterized, from colorants, flavours, hydrocolloids, oils, proteins, stabilizers to thickeners.

When creating a new product, improving an existing one, assuring the quality of products, not only raw materials are of interest, but also dispersibility and separation stability need to be understood. Destabilization phenomena in liquid and semi-solid food shall be described qualitatively and quantitatively. Different LUM particle and dispersion analysers based on STEP technology (optical and X-ray depending on the composition) allow you for real-time and accelerated testing, applying acceleration concepts based on temperature, inclination and higher gravity. Stability and separation testing is always performed in original concentration. Shelf-life studies for liquid and semi-solid food are reported.

Transparent and turbid, low and high viscous samples are measured with appropriate accessories in the suitable instrument. Solid food like chocolate, instant roux, instant coffee are measured as any kind of beverages, dairy and alt dairy products, food gels, ketchup, mayonnaise, pesto, sauces, starches etc.

Recently introduced MRS-technology provides you with inline product and process parameter determination. E.g., determine fat, protein and dry matter in dairy products inline and control processes in the dairy processing plant.

LUM instruments support the processes and systems in the production of fermentation products. They are used to understand and control downstream processes as well as upscale processes from the lab to process centrifuges, like disc-stack centrifuges.