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Chocolate Temper Measurement

From TRICOR Systems Inc.
 

 
The temperature-sensing probe must be metal due to safety considerations (metal detection, etc.). Metals possess high thermal conductivity, so the probe easily stabilizes to the temperature of the flowing chocolate prior to a measurement. The probe acts as a very minor heat sink during this condition, since the sample chamber and thermal mass through which the probe must pass closely approximate the chocolate temperature.
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