The Pearl liquid IR transmission accessory is perfect for chocolate quality-check analysis.
Cocoa beans are a versatile foodstuff that produce tasty treats and sweet scents. Confectionaries like chocolate bars can be made with different fat, sugar and water ratios.
Food industries want a fast, reliable and non-destructive method to analyse chocolate chemical composition. This note demonstrates that the Pearl IR transmission accessory can be used to determine the quality and content of chocolate in post-production, for quality assessment purposes.
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