Question

Which of the following combinations of analytical equipment, property measured and food property are correct?

• A. Particle size analyzer - particle size distribution - span value
• B. Texture profile analyzer - morphology - chewiness
• C. Differential scanning calorimeter - glass transition temperature - degree of caking
• D. Capillary viscometer - viscosity - sensory

Hint:

Particle size analyzers are key in measuring the distribution of particle sizes in materials. The span value is a common metric derived from this distribution.

Answer 1

The Correct Option is A, C

- Particle Size Analyzer is used to measure the particle size distribution of materials, and the span value is a common statistical measure used to represent the distribution of particle sizes. Therefore, Option (A) is correct.

Step 1: Analysis of Other Options
- Texture Profile Analyzer (B): It is used to measure the texture of foods, such as hardness, but not directly related to morphology or chewiness in the way suggested.
- Differential Scanning Calorimeter (C): This instrument measures heat flow and is not typically used to measure the degree of caking as its primary function.
- Capillary Viscometer (D): A capillary viscometer measures viscosity but is not related to sensory properties in this context.

Final Answer: \[ \boxed{\text{(A) Particle size analyzer - particle size distribution - span value}} \]