METHOD AND ARRANGEMENT FOR CHARACTERIZING FAT BLOOM AND QUALITY OF CHOCOLATE CONTAINING SURFACES BY X-RAY DIFFRACTION

摘要

A method and an arrangement for characterizing an object comprising a fatty acid is provided, the method comprising: directing an X-ray beam (105) to a surface (113) of the object (115) at a grazing incidence angle (α_i); diffracting the X-ray beam at the object; detecting an intensity pattern of the diffracted X-ray beam emanating from the surface; comparing the intensity pattern with reference data; and characterizing the object based on the comparison. The object may in particular comprises cacao butter or chocolate.