Belgian researchers check quality of chocolate with ultrasound
Wednesday, June 1, 2016 - 12:21
in Mathematics & Economics
The quality of Belgium's famous chocolate largely depends on the crystals that form during the hardening of the chocolate. Researchers from KU Leuven, Belgium, have now developed a new and quicker way to check whether the cocoa butter is crystallizing correctly during the hardening process. The method could save the chocolate industry a lot of time and money.