Recorded webinar

Developing contact angle measurements for wettability of dairy powders

This webinar explores the challenges and solutions in measuring the wettability of various dairy powders using contact angle techniques. Dr. Riitta Partanen shares practical experiences and insights from Valio R&D, focusing on the need for new analytical tools to assess the reconstitution characteristics of modern dairy powders, which have become increasingly diverse in their properties and applications

Webinar details

Originally aired
December 06, 2021
Length
13 min
Presentation by
Dr. Riitta Partanen
Technologies
Optical tensiometer

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In this webinar:

Learn about the development and application of contact angle measurements for assessing the wettability of dairy powders.
Understand the practical challenges and considerations in measuring hydroscopic powders, including the effects of powder structure and humidity.
Gain insights into the selection of analytical methods and the interpretation of results for both fat-containing and fat-free dairy powders.

Presentation by Dr. Riitta Partanen

Dr. Riitta Partanen, currently a research manager at Valio, brings extensive expertise in food structure and analytical chemistry to this webinar. With a doctorate in chemical technology from Helsinki University of Technology and over 15 years of experience at VTT focusing on food structure, Dr. Partanen is well-positioned to address the complexities of dairy powder wettability. Her research background and practical experience at Valio R&D provide valuable context for the development and evaluation of innovative measurement techniques discussed in this session