The high-low Temperature Test Chamber can be used for the high-low temperature resistance test of chocolate. Chocolate may melt and deform in a high temperature environment, while it may harden and crystallize in a low temperature environment, affecting its taste and quality. Therefore, in order to ensure the quality and taste of chocolate, high-low temperature resistance tests are required during production and transportation to determine whether its performance under different temperature environments meets the requirements. This can further ensure that the chocolate will not lose its taste and quality under various temperature environments, and improve the quality and market competitiveness of the chocolate.
Detection method
The following are the test steps:
Sample preparation: Prepare a certain number of chocolate samples and cut them into appropriate sizes and shapes as needed.
Place the samples: Place the samples in the high-low Temperature Test Chamber, and be careful not to make them touch each other, and do not place them in the ventilation holes of the Test Chamber.
Set temperature: Set the high-low temperature of the Test Chamber according to the needs, usually cycle between 4°C and 25°C, and the duration can be adjusted as needed.
Conduct the test: open the Test Chamber, conduct a high-low temperature cycle test, record the time and temperature of each cycle, and observe whether the sample has crystallization, cracking, discoloration, etc.
Result analysis: Analyze the high-low temperature resistance performance of chocolate according to the test results, and if problems are found, the formula can be improved or adjusted.
Clean the Test Chamber: After the test is completed, clean the inside of the Test Chamber for the next use.
