Food Analysis

You analyze food to identify ingredients and additives as well as undesirable substances such as mycotoxins, heavy metals or prohibited substances. Foreign material has to be identified with food analysis methods for safety reasons, as well as to maintain good customer relations. You use microscopy to identify glass fragments, metals, plastics and stones as well as fragments from the food itself. In your laboratory you proceed fertilizer and pesticide controls. You investigate causes of food deterioration and develop preservation methods. Also, the microstructure of food is of particular interest for you as it significantly affects properties, behavior, flavor and texture of food. You need to understand the processes leading to various structures such as foams, emulsions, dispersions, extrudes and fibers.

Examine foreign material with stereo microscopes with low magnifications. You’ll get a preliminary identification of the unknown material and can select the proper method for further analysis of the particle. Receive information about how the particle was generated, and whether it was incorporated into the product during manufacturing or inserted by the customer.

To carry out more profound examinations you use light microscopes with brightfield, polarization and fluorescence contrast. Some food components are birefringent, including starch, fats, plant cell walls, muscle fibers as well as many flavor ingredients. Polarization contrast is invaluable to examine such crystalline materials. In conjunction with Linkam heating stages you observe the effects of tempering (e.g. ageing) on those structures. To detect microorganisms such as bacteria fluorescence microscopy of stained samples is valuable for you. Gram staining is typically used to study and view bacteria such as Staphylococcus aureus, E. coli, Salmonella, Campylobacter and Shigella. Blue staining of starch with iodine is a valuable method as well as Fast Green FCF or Acid Fuchsin especially for the localization of proteins. Because most food materials contain large amounts of water and/or fat, Environmental Scanning Electron Microscopes (Environmental SEM) that enable control of both variable pressure and moisture within the sample chamber offer great advantages for the study of food systems without the need for either freezing or drying.

Downloads

Search result

AxioVision Smart Experiments

How can I generate temperature profiles reliably using Smart Experiments?

Pages: 11
Filesize: 799 kB

AxioVision Shading Correction

How do I use Shading Correction to improve image quality?

Pages: 5
Filesize: 224 kB

AxioVision and security software

How do I configure my security software to ensure optimum operation on my AxioVision system?

Pages: 4
Filesize: 178 kB

AxioVision 4.7.2 Takeoff Guide

Tutorial to get started with AxioVision (based on Release 4.7.2)

Pages: 39
Filesize: 4,001 kB

AxioVision Export and Digital Video

How do I export digital video?

Pages: 7
Filesize: 194 kB

AxioVision Widefield Multichannel Unmixing

How to separate fluorochrome spectra in widefield microscopy step by step

Pages: 8
Filesize: 685 kB

AxioVision Inside4D from Carl Zeiss

How do I create an image series using Inside4D?

Pages: 5
Filesize: 1,563 kB

AxioVision Inside4D

New features and tried-and-tested tricks for your 3D samples

Pages: 12
Filesize: 1,037 kB

AxioVision Live Image

What options does the live image offer and how is it operated?

Pages: 14
Filesize: 681 kB

AxioVision - Managing your Images

How do I manage my ZVI images with AxioVision?

Pages: 9
Filesize: 380 kB