Food Science Applications

Linkam has developed a range of temperature control chambers for testing and visualising the micro-structure of foods. In addition to temperature, the environment around the sample can also be accurately controlled with options for gas purging, humidity and vacuum control.

We have also developed a range of options for testing the chemical and mechanical properties of food samples. The Linkam Optical Shearing System (CSS450) allows the structural dynamics of complex fluids to be observed directly via standard optical microscopy while they are under precisely controlled temperature and various shear modes. You can also test the tensile properties of your sample relative to temperature, and capture high resolution images of the structural changes of temperature and force with the MFS. The optical DSC450 measures enthalpy data whilst also enabling time lapse imaging of sample transitions at high resolution.

Linkam systems are compatible with light microscopy and spectroscopy techniques including Raman, FT-IR and X-ray.

Related Products

Published Papers

Featured
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research paper, open source
food, HFS600E-PB4
Monitoring Food Spoilage Based on a Defect-Induced Multiwall Carbon Nanotube Sensor at Room Temperature: Preventing Food Waste
research paper, open source
food, HFS600E-PB4
research paper, open source
food, HFS600E-PB4
ice cream.jpg
research paper
food, fat reduction, probiotic, saturated monoglyceride
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream
research paper
food, fat reduction, probiotic, saturated monoglyceride
research paper
food, fat reduction, probiotic, saturated monoglyceride
food-3048440_960_720.jpg
research paper
food, foam, egg white
Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
research paper
food, foam, egg white
research paper
food, foam, egg white
food.png
research paper
food, packaging, shelf life
Biodegradable Poly(Butylene Succinate)-Based Composites for Food Packaging
research paper
food, packaging, shelf life
research paper
food, packaging, shelf life
olive-oil-968657_1920.jpg
research paper
oil, rheology, food, foam, crystallisation
Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties
research paper
oil, rheology, food, foam, crystallisation
research paper
oil, rheology, food, foam, crystallisation
coconut.jpg
research paper
oil, rheology, food
Plasticizing effect of coconut oil on morphological, mechanical, thermal, rheological, barrier, and optical properties of poly(lactic acid): A promising candidate for food packaging
research paper
oil, rheology, food
research paper
oil, rheology, food
Annotation 2020-07-14 104445.png
research paper, open source
FDCS196, cryo, food
Key composition optimization of meat processed protein source by vacuum freeze-drying technology
research paper, open source
FDCS196, cryo, food
research paper, open source
FDCS196, cryo, food

Application Notes

Application Notes
MFS Meat Alternatives.png
Application Note
MFS, food, mechanical testing, product development
Replicating the texture of meat in plant-based alternatives using mechanical testing
Application Note
MFS, food, mechanical testing, product development

Researchers at Reading Scientific Services Ltd. (RSSL) performed tensile testing on both chicken and plant-based chicken alternative samples.

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Application Note
MFS, food, mechanical testing, product development
image-asset.png
Case Study
CSS450, food, rheology
Monoglyceride-structured emulsions as a probiotic delivery system for low-fat ice cream
Case Study
CSS450, food, rheology

A research group in Italy used Linkam’s CSS450 and Peltier stage in research into improving the ability to add good bacteria, known as probiotics, into low-fat ice cream.

Read More →
Case Study
CSS450, food, rheology

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