Sticky, tough, moist - Cryogenic homogenization of food samples

The homogenization of food samples is a crucial step prior to the actual analysis. Due to the various properties of food- dry, moist, sticky, tough, hard, soft, etc. - a versatile laboratory mill is required to ensure reproducible preparation of the analytical sample. RETSCH's knife mill GRINDOMIX GM 200 is employed in laboratories all over the world for the homogenization of food samples as well as samples with a high water, oil, sugar or fat content. This mill covers a wide application range, from granular products like rape seed, rice, soybeans to fibrous or