Moisture and Constituent Analysis
Measure fat, protein and other key constituents in meat, dough and other raw materials that flow through a pipe using non-contact in-line analysis, saving time and money and improving productivity.
Every food item you produce has a targeted setpoint for each of the critical product components or constituents, such as fat, protein and moisture. Varying from these targets can affect product quality, profitability and legal specifications.
Offline lab testing is time consuming and NIR technology only produces a surface measurement. In-line analysis uses low doses of microwave energy that pass all the way through the product to provide complete measurement and analysis of the product constituents. Microwave energy is sensitive to the concentration of polar, semi-polar and non-polar molecules such as water, protein, fat, oil and ion/salt concentration in a process or sample. A sinusoidal (AC) signal is applied to the material passing through the chamber.
No more sample testing. No more giving away product and no more guesswork. In-line analysis provides instant and accurate measurement of key ingredients so that you can make control and process adjustments as well as save time, money and improve the consistency of your product quality.