Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer.

ABSTRACT: Chocolate bloom is an off-white coating on the surface of chocolate products due to the altered distribution of the ingredients. Bloom reduces the shelf-life of chocolate and affects its visual and tactile quality, all of which are serious concerns for chocolate manufacturers and consumers. The automated, rapid, and noninvasive point-of-care detection of chocolate bloom has been an essential but challenging problem. The ability to detect and characterize chocolate bloom using portable laser spectroscopy could be used to develop in-situ quality control sensors. In this work, a handheld Raman spectrometer was used to detect chocolate bloom. Raman spectra acquired from bloomed HERSHEY'S milk chocolate, Hawaiian Host milk chocolate covered macadamia nuts, and Babayevsky Russian dark chocolate

SUBMITTER: Heuler J 

PROVIDER: S-EPMC7299933 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature