The continuous on-line analysis and measurement of moisture
content and/or the degree of bake of biscuits and cookies as they
exit the conveying oven enables the process manager to make
informed decisions about the product and the process.
NDC Infrared Engineering has worked with key players to
develop high performance measurements which can also be
integrated into closed loop control of the process.
Controlling moisture upstream generates key benefits to the
processor downstream such as:
- Improved Shelf-life
- Reduced Surface Checking
Productivity gains include:
- Improved Quality
- Reduced Off-Line Testing
- Reduced Operator Dependency
- Time Savings
The MM710e On-Line Biscuit/Cookie Gauge can be used to
analyze moisture and fat/oil in:
- Biscuits
- Cookies
- Crackers
- Crispbreads
Its optional integrated "gating" system ensures that
measurements are taken only when the product is in the measurement
area.