Food ingredients and constituents usually consist of particles. These particles have a certain size that vary. The distribution of the sizes of the particles in the various categories of sizes is the particle size distribution.

Knowledge of particle size is important in the food industry because it affects the production and handling of ingredients and the formulation, processing, and quality control of food and beverage products. Particle size affects reactivity, solubility, and flowability of ingredients and the texture, mouthfeel, and processing of products.

Analytical techniques for measuring particle size range from traditional sieving and sedimentation to use of modern automated imaging and laser-based instruments.

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