“Actually, I just wanted to make a gel point determination! That should be as easy as a kid’s play!”
Have you ever heard something like this, or similar, after a colleague has cleaned, sampled and measured for hours for one single gel point, and finally starts the second test of the day?
There has to be an easier and more efficient way for gel point determination, right? And, yes there is one and she is called Lucie! Lucie from speclz characterises your gelation phenomena at least four times faster. Why? Because she has four measuring positions, which can be used in parallel. The optical technique enables simple measurements with very little effort, saving you time as the device is not contaminated. Productivity is increased while accuracy stays high. Download Lucie’s brochure here
What does Lucie do?
1.Effortless Quality & Precision
- High sensitivity through nanoscale analysis
- Efficient temperature control
- Non instrusive non contact optical measurement
2. Optimized Productivity
- 4 measurement positions parallel
- Studies impact of proteins, rennet, starters
- Reduced operator time with standard operation procedures
3. Easy Interpretation
- 1- click measurement with smart software
- specific milk coagulation parameters
- No sample preparation
4. Science based method
- Microstructure analysis for in-depth understanding
- Understanding gelation processes of plant-based proteins
- Full access to the raw data of the MS-DWS technology
Learn more about Multi-Speckle Diffusing Wave Spectroscopy
This technique consists of sending a laser beam into a sample and detecting a speckl pattern created by backscattered waves. The speckle pattern is directly realted to the viscoelastic properties of the sample. Through the unique optical technology, gels such as yoghurt or cheese gels can be studied in real-time during gelation providing valuable information about the sample (gel point, gel strength,…) Watch the video for more!
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What are you waiting for, easy gel point determination is just a click away !
