Dr Johannes Burkard
CHoNova AG
By using advanced technologies such as DetachLog, which uses ultrasound spectroscopy for inline and offline monitoring of chocolate structure formation and raw material characterisation, chocolate manufacturers can optimise their processes, reduce waste and ensure consistent quality in times of price pressure caused by high energy and raw material costs. In particular, the inspection of filled products which consist of a casing and a filling compound with different physical properties is very complex. Their monitoring and control is the main focus of the CHoNova research project as part of SATW Food 4.0.
