Sorption Science Webinars/Workshops Directory
Webinar: Study of particle cohesion/adhesion and wettability of powders and formulations | Prof. Williams
1079 Views •Webinar: Understanding Isotherm Shape and Isotherm Modelling from DVS Experiments | Dr. Daniel J. Burnett
1024 Views •Webinar: The Effect of Surface Properties on Granulation Performance
913 Views •Particle Engineering in Pharmaceutical Solids Processing
847 Views •Webinar: The Importance of Moisture in Pharmaceuticals and Food Materials by Surface Energy
832 Views •Webinar: Particle Engineering in Pharmaceutical Solids Processing
695 Views •Webinar: Analysis of Food Products by Dynamic Vapour Sorption
612 Views •Webinar: Surface energy analysis for measuring physicochemical properties of materials
528 Views •Webinar: The Surface Properties and Water Adsorption Behaviour of Hair Fibers
473 Views •Seminario web: Métodos experimentales para la captura de CO2 en presencia de vapor de agua
434 Views •Webinar: Polymer characterization by Vapor Sorption Methods with Dr. Daniel Burnett
232 Views •Webinar: Water Sorption and Gas Adsorption Measurements on MOFs
206 Views •Webinar: Capture of Hydrogen Sulphide and Sulphur Dioxide in MOFs
186 Views •Webinar: Battery Electrode Active Materials Characterization
8 Views •Webinar: Moisture Sorption and Drying Kinetics by DVS Analysis
4 Views •Webinar: The effect of outgassing temperature on H2O & CO2 adsorption performance of MOFs & Zeolites
4 Views •Webinar: Aqueous and Gaseous Phase Characterization of Catalysts for the Carbon Dioxide Hydration Reaction
4 Views •Webinar: BET Surface Area Measurements by Sorption Methods at Ambient Conditions
4 Views •Workshop: Sorption Science Innovations in Cellulosic Material Characterization
3 Views •Online Workshop: Application of sorption science in food research
3 Views •Online Workshop: Application of sorption science in food research
Accurate and detailed insight into sorption properties and surface energy is essential to sector of consumer product research; but nowhere is this more important than in the food sector. This free-to-attend online workshop explores two innovative techniques, Dynamic Vapor Sorption (DVS) and Inverse Gas Chromatography (IGC), and how they can provide unparalleled insight in the study of food.
Abstracts:
DVS and its applications in Food
The moisture sorption properties of food materials are fundamental considerations for development and enhancement of food products, since they may influence the stability and performance during processing, storage and product use. Dynamic Vapour Sorption (DVS) has long been used for investigating the interaction of water vapour with foods and food ingredients. The combination of a video microscope and vibrational spectroscopic techniques with DVS would allow for increased understanding of vapor-induced structural changes of solid materials. This workshop summarises several examples of using DVS for food-related applications including water activity, moisture content, moisture-induced phase transitions, water-vapour transmission rates, and flavour loss.
iGC and its applications in Food
The increasing sophistication of food ingredients has created the need for new techniques to measure the physico-chemical properties of a wide range of food materials. IGC – SEA is specially designed to determine the surface energy heterogeneity but nevertheless suitable for measuring different surface and bulk properties of solid materials including powder surface energies, acid/base/polar functionality of surfaces, diffusion kinetics, surface heterogeneity and phase transition temperatures/humidities.
Views | |
---|---|
3 | Total Views |
2 | Members Views |
1275 | Public Views |
Share by mail
Please login to share this video by email.