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NDC introduces a Real-time On-Line Measurement of the Degree Of Bake

12 March 2012

The On-Line MM710e NIR food measurement gauge from NDC Infrared Engineering provides baked food processors with the ability to combine ‘degree of bake’ measurements with traditional NIR measurements such as moisture or oil content.

This powerful alternative to off-line testing for degree of bake is applicable to a wide variety of products, such as biscuits or cookies (wire-cut), crackers, baked potato snacks and baked corn-based snacks, and provides instant outputs to a PLC or control system for process control.

The MM710e monitors the changes in appearance of the product associated with the Maillard (browning) reaction as a result of the baking process. The gauge can be set to “learn” the measurement value (brownness) of a perfectly baked product so that the value represents the target setting for degree of bake during production. With multiple measurement channels to sense and process both the visible and infrared signals, the MM710e can make simultaneous real-time measurements of moisture, oil and degree of bake.

The gauge is typically located at the exit of a conveying oven. This enables optimisation of downstream process efficiency and product quality by maintaining moisture content within desired limits, while monitoring the degree of bake.

NDC is exhibiting the MM710e as well as the InfraLab at-line near infrared analyzer at Foodex. Please visit stand number H298 for more details or visit: www.ndcinfrared.com/foods


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