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Development of an inline online method to evaluate surface properties of chocolate
(2019)The determination of large scale surface quality of confectionery products inline and online is up to this point a gap in modern production line. In this study we propose a novel method of assessment. This method consists of a line scan camera (LSC) with an array LED subjecting the sample to dark field illumination. In various controlled cooling trials, the surface quality of dark chocolate was studied. It was found that several defects ...Conference Poster