[DL Available/Thermal Analysis] DSC Measurement of Chocolate 4 (Verification of Optimal Production Conditions)
The analysis reveals "what is important" in the chocolate tempering process (the work of aligning to the V-type crystal among the six types of cocoa butter crystals).
Differential Scanning Calorimetry (DSC) can be used to analyze the melting, glass transition, thermal history, crystallization, curing, Curie point, and to measure specific heat of samples. By measuring melting behavior, it is possible to assess differences in thermal history within the same sample. Using DSC to measure melting behavior allows for an understanding of the relationship between thermal history and crystal form, which can be applied to the examination of manufacturing conditions and quality control. In this case, we introduce an analysis of chocolate, a familiar item for everyone, using DSC. This is the fourth installment, "DSC Measurement of Chocolate 4 (Verification of Optimal Production Conditions)." It reveals important aspects of the chocolate tempering process (the work of aligning cocoa butter to the V-type crystal among the six types of crystal forms). We encourage you to read the PDF document. In addition to DSC, our company also specializes in various thermal analyses such as TG/DTA and TMA. We have experience with other food products as well, so please feel free to consult us regarding thermal analysis. *Other materials are also available. If you request them through the inquiry button, we will send them to you.
- Company:セイコーフューチャークリエーション
- Price:Other