发明名称 |
METHOD AND ARRANGEMENT FOR CHARACTERIZING FAT BLOOM AND QUALITY OF CHOCOLATE CONTAINING SURFACES BY X-RAY DIFFRACTION |
摘要 |
<p>A method and an arrangement for characterizing an object comprising a fatty acid is provided, the method comprising: directing an X-ray beam (105) to a surface (113) of the object (115) at a grazing incidence angle (ai); diffracting the X-ray beam at the object; detecting an intensity pattern of the diffracted X-ray beam emanating from the surface; comparing the intensity pattern with reference data; and characterizing the object based on the comparison. The object may in particular comprises cacao butter or chocolate.</p> |
申请公布号 |
WO2012079800(A1) |
申请公布日期 |
2012.06.21 |
申请号 |
WO2011EP67510 |
申请日期 |
2011.10.06 |
申请人 |
BRUKER AXS GMBH;WEYGAND, MARKUS;LAGGNER, PETER |
发明人 |
WEYGAND, MARKUS;LAGGNER, PETER |
分类号 |
G01N33/02;G01N23/20 |
主分类号 |
G01N33/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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