Sample preparation for food analysis

Food testing labs need representative, homogenized, and pulverized samples for accurate analysis. This can be achieved through particle size reduction and homogenization. Suitable mills are knife mills, rotor mills, cutting mills and ball mills. It's crucial to choose grinding tools that do not alter sample properties. Different processes are needed for fatty/moist/sticky samples versus grainy/tough/fibrous materials. Large initial feed sizes or volumes require different techniques than smaller ones. Retsch shows some use cases for the different sample properties and requirements.