Food Research at the Microscale (Laboratory Equipment)
Jeffrey D. McGinn
Laboratory Equipment – June 17, 2015
Recent advances in polarized thermal stage microscopy have served to enhance the research performed in laboratories within the food industry, and allow for the study of a wide range of substances. These advances include the addition of pressurized chambers, rheological control, temperature ranges from -196 to 600 C, humidity control and the ability to couple the stage to a wide variety of instruments, such as infrared and Raman microscopes. These features allow the food science microscopist to carry out their micro-experiments under a range of conditions, thereby replicating conditions that may exist in development, production and post-production.