臼式研磨仪 RM 200
专业报道 (3)
From cacao tree to chocolate bar
The way from the cacao tree to the chocolate bar is a long one. Due to the many processing stages – harvest, fermentation, drying, cleaning, roasting, pre-crushing and finally grinding the cocoa nibs to liquor from which cocoa powder and cocoa butter are pressed – there may be significant variations in the quality. The quality control process not only includes testing the innocuousness of the product (e. g. fungi, heavy metal contamination) or the ingredients (fat, carbohydrate content), it also involves size reduction to an adequate particle size for a sensory test of the cocoa liquor. That is important because the human palate perceives particles as small as 30 microns as unpleasant.
Green Chemistry in the Lab
Mechanochemistry is a very effective method to carry out syntheses without solvents and by-products. The technical literature describes a great number of reactions where a conversion of 100% is achieved. A precondition for the establishment of mechanochemistry in the industrial sector is the availability of suitable laboratory mills. A decisive factor is that – similar to conventional preparative chemistry – ambient parameters such as pressure and temperature can be documented and monitored. The Planetary Ball Mills and Mixer Mills from Retsch fulfill these requirements.
Size reduction within the context of sample preparation
In general “size reduction” is taken to mean the disintegration of solid substances by mechanical forces without altering their state.
测试报告 (14)
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Catalyst, Ceramic catalyst
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Cement clinker
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Cocoa, Cocoa chips
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Cocoa, Cocoa nibs
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Cocoa, Crushed, roasted nibs
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Fungus cells
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Glass, Glass ampules
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Pigments, Titanium dioxide
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Quartz
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Salt, NaCl, table salt
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Soil
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Soil
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Soil
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Tablets, Coated
根据技术改造和误差调整
