Analyzing chocolate with the Morphologi automated image analysis system

The mouth feel of chocolate is a vital part of consumer enjoyment of the product. While particle size is a recognized component of mouth feel and is used by chocolate manufacturers to control product quality, particle shape is also expected to play a part. In this application note the Malvern Panalytical Morphologi® automated image analysis system is used to characterize three different chocolate brands for particle shape as well as particle size.


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