How Sweet It Is: Innovations and Automation in Sugar and Chocolate Analysis
This webinar describes a comprehensive approach to analyzing sugar, confectionary products, and chocolate utilizing bench-top instruments, inline sensors and fully automated sugar analysis platforms, gathering valuable data that can be used for statistical process control and automation.
The involved technologies are polarimetry, refractive index, density, concentration, oxidation stability, viscosity, texture, tribology, and sample preparation for heavy metal analysis as part of Food Safety programs.
Presenter: Helga Gschwind
Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.
