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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 Β΅m leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 Β΅m feels silky and smooth. Below 30 Β΅m, 2-3 Β΅m 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.
Π£ Π²Π°Ρ Π΅ΡΡΡ Π²ΠΎΠΏΡΠΎΡΡ ΠΈΠ»ΠΈ ΠΏΠΎΠΆΠ΅Π»Π°Π½ΠΈΡ? ΠΡΠΏΠΎΠ»ΡΠ·ΡΠΉΡΠ΅ ΡΡΡ ΡΠΎΡΠΌΡ, ΡΡΠΎΠ±Ρ ΡΠ²ΡΠ·Π°ΡΡΡΡ Ρ Π½Π°ΡΠΈΠΌΠΈ ΡΠΏΠ΅ΡΠΈΠ°Π»ΠΈΡΡΠ°ΠΌΠΈ.
Laser Scattering Particle Size Distribution Analyzer
Dynamic Image Analysis
Direct Imaging Particle Analyzer
Nanoparticle Analyzer
Centrifugal Nanoparticle Analyzer
Laser Scattering Particle Size Distribution Analyzer
BET Flowing Gas Surface Area Analyzers
BET Surface Area Analyzers
Simultaneous Multispectral Nanoparticle Tracking Analysis (NTA)