MEASUREMENT TECHNIQUES REPORT

Laser Diffraction, X-Ray Microtomography and Spectroscopic Ellipsometry

By
Mayang Gitta Pawitra
A report submitted to the
University of Birmingham
For the course of
Measurement Techniques
Words count: 6227

School of Chemical Engineering

The University of Birmingham
April - 2014

TABLE OF CONTENTS

Table of contents........................................................................................................

List of figures.............................................................................................................

List of tables...............................................................................................................

1. Chocolate characterisation by using Laser Diffraction Particle Size Analyzer...

1.1 How does Laser Diffraction works? .................................................

1.2 Fraunhofer diffraction theory and Mie scattering theory..........................

1.3 Advantages and disadvantages of Laser Diffraction.....................................

1.4 Other techniques used to characterise chocolate...........................................

10

1.5 The effect of microstructure to the texture and physical appearance of chocolate
products...........................................................................................

11

2. Microstructural characterisation of coffee bean using X-Ray Microtomography

13

2.1 How does X-Ray Microtomography works?.................................................

14

2.2 Advantages and disadvantages of X-Ray Microtomography....

15

2.3 Other techniques used to characterise coffee.................................................

16

2.4 The effect of microstructure to the texture and physical appearance of coffee
products...........................................................................................................

18

3. Microstructural characterisation of thin films using Spectroscopic Ellipsometry..

20

3.1 How does Ellipsometry works?........................................................................

21

3.2 Calculation of film thickness by using Spectroscopic Ellipsometer................

22

3.3 Advantages and disadvantages of Spectroscopic Ellipsometer........................

23

3.4 Other techniques used to characterise thin films..............................................

24

3.5 The effect of microstructure to the texture and physical appearance of coffee
products............................................................................................................

25

LIST OF FIGURES

Fig 1. Factors influencing oral processing of chocolate...................

Fig 2. How laser diffraction works...................................................

Fig 3. Fraunhofer diffraction patern for a circular aperture.............

Fig 4. Appearance of particles and the absorption value.................

Fig 5. Models to determine particle size distribution.......................

Fig 6. Relationship between viscosity and shear stress in production

of chocolate....................................................................

11

Fig 7. Schematic of the x-ray microtomography device..................

14

Fig 8. (a) Grey-scale tomography of coffee bean

(b). 3D recontruction of coffee beans using microtomography.......

15

Fig 9. Flavor by roast degree............................................................

16

Fig 10. Gas chromatography mass spectrometer..............................

17

Fig 11. (a) TEM micrograph of a cell wall in a coffee bean

(b) Cryo SEM micrograph of coffee bean tissue..........................

18

Fig 12. Measurement principle of ellipsometry.................................

20

Fig 13. Nulling ellipsometer............................................................

21

Fig 14. Rotating analyzer ellipsometer............................................

21

Fig 15. Photo elastic modulator ellipsometer..................................

22

Fig 16. Ambient Film Substrate system....................................

22

LIST OF TABLES

Table 1.Advantage and disadvantage of Laser Diffraction Application...............

Table 2. Roast level and their flavors....................................................................

19