Food Properties Testing Service

No matter you want to evaluate the textural properties of your pasta, or the particle size of your powdered drink, or even the functionality of your starch ingredients, the Food Processing Center is here for you. Our testing services help you ensure the right texture, the right mouth-feel, and the right performance for your products. We also provide customized testing services for your products and also expertise for product improvement.

 

Services Available

Texture

Texture Technology

TX-XT2

Texture Analyzer

Anton Paar

MCR 301

Rheometer

Brabender

Micro-Amylo-Graph

RVA/MVA

Brookfield

DV-II + Pro EXTRA

Viscometer with helipath

Spectral

PerkinElmer

LS 55

Fluorescence spectrometer

Beckman Coulter

DU 730

UV/vis spectrophotometer

Horiba

Xplora-One

Raman spectroscopy (785nm)

AmScope

-

Micro-imaging system

Process Sensors

-

NIR

Agilent Technologies

6890 Series

GC-FID

Agilent Technologies

1100 Series

HPLC

Thermo Scientific

Varioskan LUX

Microplate Reader-UV-Vis/Fluo/Lumi

Volume

TexVol

BVM-L370

Volume Analyzer

Particle Size

Malvern

Aero S

Master sizer

Malvern

Nano ZS

Zetasizer

Moisture

Mettler ToleDo

HB 43-S

Moisture Analyzer

Nitrogen/Protein

LECO

TruMacN

Nitrogen/Protein Analyzer

Thermo Scientific

">Owl P9DS Electrophoresis-Protein Analysis

 

 

Rheometer
Other services (testing, process development, product development) also available,

Please contact:

Changmou Xu, Ph.D.


cxu13@unl.edu

402-472-4635

Research Assistant Professor

The Food Processing Center
University of Nebraska-Lincoln
251 Food Innovation center,

1901 N 21st Street, Lincoln, NE 68583-0930