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Physico-chemical
Físico-químico
Physical tests
Physical testing of foods
We assess the physical characteristics of raw materials and products.
Physical analysis of foods to ensure organoleptic quality
Understand the physical characteristics of your products to ensure their organoleptic quality throughout their shelf life.
It is clear that foods must be safe, but they must also meet consumer expectations and needs in terms of organoleptic quality. A significant part of this quality is determined by their physical characteristics (texture, viscosity, rheological behavior, etc.).
Therefore, it is important to determine these properties with sufficient accuracy, precision and reproducibility, using appropriate methodologies and equipment.
Physical analysis of foods is an essential tool for:
- Quality control
- Comparison between different production processes
- Supplier assessment
- Study of the organoleptic shelf life of products
At AINIA, we add value
- Technical advice to identify which tests and methodologies should be applied to each product depending on the specific objective pursued in each case
- Interpretation of results
Physical tests
- Texture analysis: compression, shear and extrusion
- Viscosity: rheological curves, consistency, Casson viscosity (chocolates)
- Water activity
- Others:
- Differential Scanning Calorimetry (Applications: fat melting, crystallization, oxidation, protein denaturation, etc.)
- Colour
- Density
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