Topic: Amorphous Regions of Sugar Dependent on Processing

I would like to learn more about how to quantitatively measure and interpret the impact of milling equipment on the amorphous structures present on the surface of sugar. In particular, I am interested in understanding methods to assess these structural differences at the bulk level, beyond point-based observations obtained through Atomic Force Microscopy (AFM). Additionally, I am seeking insights into how variations in milling processes — such as using refiners in chocolate production versus ball mills—affect the resulting sugar structure and how these effects can be accurately quantified.

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