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Chocolate: Particle Characterization from Bean to Bar
In this note, we will compare chocolate bars from small, medium, and large scale chocolate manufacturers from the perspective of particle size and shape.
The chocolate production process today is a marriage between technology and craftsmanship. Generally, the presence of particles above 30 µm leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 µm feels silky and smooth. Below 30 µm, 2-3 µm of a particle size difference can be detected by the tongue as a different level of smoothness. Therefore, monitoring, standardizing and setting specifications for particle size testing is a critical and necessary measure for quality control across chocolate plants.
HORIBA제품의 자세한 정보를 원하시면, 아래의 양식에 내용을 입력을 부탁드립니다.
레이저 회절 입도 분포 분석기
Dynamic Image Analysis
Direct Imaging Particle Analyzer
나노입자 분석기
원심 나노 입자 분석기
레이저 산란 입자 크기 분포 분석기
BET Flowing Gas Surface Area Analyzers
BET Surface Area Analyzers
나노 입자 분석기
멀티 레이저 나노 입자 추적 분석기