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Post by chocomania on Mar 24, 2006 4:39:41 GMT -5
how can we measure our chocolates in mircon? is there anyway to do this at home? ;D
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Post by Sebastian on Mar 24, 2006 7:47:57 GMT -5
hand held micrometers will measure the largest particle in the bunch.
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Post by Alan on Mar 24, 2006 8:29:22 GMT -5
hand held micrometers will measure the largest particle in the bunch. Dear Sebastian, Do you know how much those Metriscopes are? From what I understand they also seem to measure only the largest particle though. Perhaps a microscope would be the way to go. I noticed that this is how the girl Amy, of Amy's Chocolate fame, tested her samples. Though the Coulter counter seems like a great option, but I imagine that it would cost more than all of the above. Is that about right? Thanks, Alan
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Post by Sebastian on Mar 24, 2006 10:37:39 GMT -5
here's an example of what you'd want. www.mit-sg.com/English/Products/Mitutoyo/DigimaticMicrometer.htmTo be honest, I don't know how much it costs (i'd guess 100-200 dollars? it's only measuring the biggest boulder in the lot, but depending on what your process particle size distribution looks like, that might be very appropriate. The coulter is one of those things that if you have to ask how much it is, you can't afford it unfortunately. They're very expensive. What you might be able to do is get a large field microscope and create a grid on it that has grid lines of various sizes (ie one box is approximately 10x10 um square, another box is approx 20x20 um square) and get a rough feel for what the distribution is like.. i'm sure someone sells screens or overlays of this nature, but i couldn't tell you who as i've never looked for them...
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Post by Alan on Mar 24, 2006 11:22:25 GMT -5
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Post by Sebastian on Mar 24, 2006 11:32:48 GMT -5
heh. good luck with that one. it actually appears to be a biomedical blood analyzer, not a particle size analyzer...
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Post by Alan on Mar 24, 2006 11:34:27 GMT -5
heh. good luck with that one. it actually appears to be a biomedical blood analyzer, not a particle size analyzer... I'll let someone else take his/her chances.
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Post by bob1520 on Nov 1, 2006 19:12:21 GMT -5
An easy way would be to use a Hegman gauge - used a lot in the paint and fluid coating industries. www.paint-test-equipment.co.uk/Applicator%204%20Sided.htm Its generally used to detrmine the size of the biggest particles present - this is critical information to the paint and coatings industries. In chocolates, we want to know both ends - too big and there is grittiness on the palate, and too small there is a gumminess on the palate. The method is easy, though, and at least gives a rough idea of where you are.
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Post by chocowiz on Nov 26, 2006 21:24:59 GMT -5
I had used a hegman block of gauge a few times in the past from an institution and it gives a better particle distribution display than the micrometer. The micrometer is only an expedient device and IMO inaccurate if compared to the Hegman block.
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Post by tspyz on Apr 13, 2007 16:34:38 GMT -5
I did a quick micrometer measurement of chocolate from the Champion + Santha process, using the Santha on full spring tension for 24 hours, then at low spring tension for 40 hours. For the measurement, I dissolved the chocolate in almond oil, and measured three samples on the micrometer. I got 28 microns, 18 microns, and 19 microns across the three samples. The other equipment that I have seen a chocolate pro use is an optical microscope with a reference grid on an external display. The optical microscope has the upside of also giving some idea of particle shape, dispersion, and size distribution.
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