A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Scientific Chocolate analysis.
Avatar
harry
London
Member
Members
Forum Posts: 28
Member Since:
February 14, 2006
sp_UserOfflineSmall Offline
1
January 28, 2009 - 12:41 pm
sp_Permalink sp_Print

Hi there, this may be a question for OzChoc as he seems fairly good on the subject but i was wondering if anyone knew about some of the scientific methods that choc companies use to analyse their chocolate.

I'm studying Materials science and Engineering and we have a project On chocolate. I know a bit but any info would be very much appreciated.

Perhaps.. How do companies test for...

1. The particle size of choc.
2. What type of crystal type is present.
3. Quality of temper.
4. Colour.
5. C butter content.

also I was wondering what contributres to the main flavours in chocolate. and also what are the top 20 constituents of chocolate.

I may post some of my findings as i wil have to do a lot of reseach.. if any of it is interesting that is.

Many thanks for any info!

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
2
January 28, 2009 - 7:06 pm
sp_Permalink sp_Print

1) mitotuyo micrometer or coulter/malvern laser particle size analyzer
2) x ray xtallography
3) tricor tempermeter
4) hunter colorimeter
5) NMR

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
11 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

Pauline Gingnagel

M.J.T. (Marika) van Santvoort

Martijn Seekles

Esther Tak

Anna Broto

Kathryn Laverack

Forum Stats:

Groups: 7

Forums: 26

Topics: 1813

Posts: 10602

 

Member Stats:

Guest Posters: 1

Members: 5023

Moderators: 0

Admins: 1

Administrators: Seventy%

Scientific Chocolate analysis. | Fine chocolate bar discussion | Forum