Measurement Methods

Increased demands for determination and control of the content and qualities of different products have made this research more important than ever. The goal is to find in-line measuring methods that make it possible to control the processes continuously. 

Academic strength combined with relevant background from industry make the basis for active research and motivating and inspiring teaching. The group members are responsible for several bachelor, master and Ph.D. courses in food technology, data analysis, engineering topics, product development and measurement methods.

The group is central regarding the performance of the equipment in the pilot plant and works closely with the pilot plant group in many projects. The group has extensive interdisciplinary interaction with other research groups at KBM and NMBU.

The research focus of the group is rheology, texture analysis, other measurement methods and data analysis connected to data. The data originates mostly from biological and food products and processes, such as milk, beer, cheese, pork, salmon and model systems. The research activity includes several projects, including use of: 


Rheology: 
Actual process viscosities are measured with a Rheotec PV100 rheometer. Rheological characterization of fluids is performed with a Physica UDS 200 or a Physica MCR 301 that can be used in both rotation and oscillation. 

Texture analysis: Texture analysis can be measured using instruments from  Stable Micro Systems Ltd.

Droplet/Particle sizing: A Malvern Mastersizer 3000 with wet and dry feeding systems is available for measurement of size distributions from 10 nm to 4 mm. A Malvern Zetasizer is also available for measurement of zeta potential. These instruments give valuable information regarding the characterization of dispersions and emulsions.

Single electrode Capacitance Probes (SeCaP): The development of the SeCaP technology (of Advantec Sensing AS) has been done in collaboration with personnel in the measurement group. SeCaP is a capacitive measurement technique utilizing only one electrode. The system does not short circuit in conducting systems, and can therefore be used to measure water concentrations from zero to 100% in both phase profiler applications and in single point applications.

Multivariate data analysis: Multivariate data analysis and image analysis techniques are applied to the complex biological data generated from the various technologies described above.

Spectroscopic Methods: The group has extensive collaboration with the spectroscopic research group at Nofima regarding measurement of different food properties using NIR, Raman and UV spectroscopy.

The group Measurement Methods (2018): 

Reidar Barfod Schüller, Professor, Ph.D. 
Elling-Olav Rukke, Professor, Ph.D

Research projects 

  • FoodProFuture - Innovative and Sustainable Exploitation of Plant Proteins in Future Foods
  • Modern brewing, secondary fermentation, and evaluation of supplementing ingredients in the brewing process.
  • Milk fractionation
  • The role of small scale food producers for innovation in the Norwegian food sector
  • Infra Food Pilot Plant at Campus Ås
Published 1. February 2012 - 13:00 - Updated 28. mai 2018 - 14:48