At the Food Pilot Plant, extraction equipment (such as supercritical CO2 extraction) and a spray dryer are part of our cooperation with LUT University. Additionally, an oil press complements our services. With our extraction methods, various desirable components and fractions (such as oat oil) can be separated without solvents. For instance, powders from the extracts can be produced using the spray dryer.
Our laboratory analyses cover many process-controlling analyses (e.g., pH, viscosity) as well as (accelerated) shelf-life studies in a controlled condition cabinet, where temperature, humidity, and light can be controlled.
Additionally, a Texture Analyser and volume scanner (VolScan Profiler) are available in the laboratory, enabling the analysis of the textural properties and volume of food products with the precision needed for research. The Texture Analyser is equipped with several probes and test rigs, allowing for various method developments. Read more about the equipment in this blog text!
Examples of food products that can be analyzed and investigated with our Texture Analyser:
- Soft bakery products such as fresh breads
- Crispy products such as crispy breads
- Snack products such as snack bars, crackers, chips, and extruded products
- Viscous sauces, spoonable snacks, and doughs
- Sweets
Jarkko Nikulin
Product manager
jarkko [dot] nikulin
lab [dot] fi
lab [dot] fiLocation