Food powder reconstitution online rehydration study

Rehydrated powders such as milk and protein powders play a crucial role in a variety of food products. They offer extended shelf life and contribute to a reduced carbon footprint due to lower water content during transportation. The quality and stability of the final product depend significantly on the complete rehydration and dispersion process of these food powders. Various factors, including particle size, porosity, and surface tension, influence the properties of the powder itself. Microtrac MRB introduces a methodology for the real-time, non-dilution, and rapid measurement of the reconstitution of food powders.