Understand the physical characteristics of your products to guarantee their organoleptic quality throughout their shelf life
Food must obviously be safe, but it must also meet consumer expectations and needs in terms of organoleptic quality. An important part of this is determined by its physical characteristics (texture, viscosity, rheological behavior, etc.).
For this reason, it is important to be able to determine these with sufficient accuracy, precision and reproducibility, using the appropriate methodologies and equipment.
The physical analysis of food is an indispensable tool for:
- Quality control
- Comparing different production processes
- Supplier screening
- Product organoleptic shelf life studies