This is an introduction to a food analysis case study by a specialist in analysis. This time, we will reveal the secrets of chocolate's deliciousness through thermal analysis and viscoelasticity.
Measurement capabilities offered by TA Instruments ☆ Thermal analysis / glass transition, crystallization, thermogravimetric analysis, curing reactions, expansion rate, thermal conductivity, shrinkage rate, effects of moisture, etc. ☆ Viscoelastic measurements (rheology, rheometers) / viscoelasticity, elastic modulus, viscosity, stress relaxation, creep, master curves, residual strain, molecular weight, molecular weight distribution, etc. ☆ Microcalorimetry / intermolecular interactions, crystallization, amorphousness, aggregation/precipitation, dispersibility, solubility, compatibility, wettability, stability, adsorption, etc. ☆ Fatigue testing / tensile strength, temperature dependence, viscoelasticity, elastic modulus, viscosity, stress relaxation, creep, master curves, residual strain, etc.
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This time, TA Instruments introduces a differential scanning calorimeter called "DSC" and a viscometer known as a "rheometer." In this article, we will clearly explain the deliciousness of chocolate, a familiar food, focusing on the measurement image model related to tempering. ◆ Chocolate Melting and Viscoelasticity Measurement Chocolate has a hardness that allows it to be held in hand before eating, but it mysteriously melts sweetly as soon as it enters the mouth. This characteristic is imparted by a process called "tempering." We investigated the differences that arise from tempering using a rheometer. ◆ The Importance of Tempering and Cocoa Butter Crystal Forms for Delicious Chocolate Did you know that chocolate has as many as six different crystal structures? By controlling these crystal structures during "tempering," we can create a pleasant mouthfeel and shine. We examined the differences that arise from tempering using a DSC.
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<DSC> ■Unmatched performance in baseline flatness, sensitivity, resolution, reproducibility, and reliability ■Highly reliable linear autosampler that can freely program 54 tray positions Enables 24-hour operation, flexible measurement programming, and automatic calibration routines ■Modulated DSC (MDSC) Most efficiently separates complex thermal events, improving data interpretation reliability ■Wide temperature range with electric cooling options Eliminates the running costs of liquid nitrogen and enables long-term continuous operation using an autosampler ■Tzero press and pans Allows for quick, simple, and highly reproducible sample preparation <Rheometer> ■Nano torque motor control ■Excellent stress, strain, and strain rate control ■Direct strain oscillation ■Thrust dual radial bearing design ■Ultra-low compliance monocoque housing ■Heat-resistant and vibration-proof electronics design ■Smart Swap geometry (patented) ■Original Smart Swap temperature control system ■Active temperature control (patented)
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TA Instruments Japan is a wholly-owned subsidiary of TA Instruments in Japan. We sell and provide maintenance support for thermal analysis, rheology, microcalorimeters, and mechanical analysis equipment, conduct demonstration measurements, and hold technical seminars, offering the latest information on materials and engaging in the development of measurement technologies for materials. 【Main Equipment Handled】 ☆ Thermal Analysis / Differential Scanning Calorimeter (DSC), Thermogravimetric Analyzer (TGA), Simultaneous Differential Thermal Analysis (SDT/TG-DTA), Vapor Adsorption/Desorption Analyzer (Q5000SA) ☆ Viscoelastic Measurement (Rheology) / Rotational Rheometer (DHR・ARES), Dynamic Mechanical Analyzer (RSA・DMA・EF3200), Rubber Testing Cure Meter (RPA) ☆ Microcalorimetry / Isothermal Titration Calorimeter (ITC), Microcalorimeter (NanoDSC), Isothermal Calorimeter (TAM) ☆ Thermal Property Measurement Equipment / Thermal Conductivity Meter (DTC・FOX), Thermal Diffusivity Meter (DLF, DXF), Thermal Expansion Meter (TMA, DIL), Optical Thermal Expansion Meter (ODP, HM) ☆ Fatigue Testing Machines / ElectroForce Series, BioDynamic Series
