This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

NDC’s MM710e now measures Degree of Bake

29 May 2012

The appearance of food products greatly affects the consumer’s perception of the quality. Manufacturers frequently undertake off-line testing to monitor the changes in appearance associated with the Maillard (browning) reaction as a result of the cooking process

NDC’s on-line food gauge, the MM710e, can now simultaneously sense and process signals from both the visible and NIR spectrum to provide real-time measurements of Moisture, Oil and Degree of Bake.

The degree of bake measurement has been engineered to be just as robust and stable as NDC’s proven non-contacting NIR measurements, while providing outputs that can be trusted for process and quality control.

The degree of bake measurement is offered as an option for the MM710e Moisture and Oil gauges and is applicable to a wide range of products, such as:

· Biscuits, Cookies, Crackers, Crispbreads

· Potato or Corn based Snacks

The MM710e gauge is typically located at the exit of a cooking process. This enables optimization of downstream process efficiency by maintaining moisture content within desired limits, while monitoring the degree of bake to ensure optimal product quality.

www.ndcinfrared.com/foods


Contact Details and Archive...

Print this page | E-mail this page

RELATED CONTENT...


Article image NDC series 710e Gauge or InfraLab e-series food analyzer

Any NDC Series 710e Gauge or InfraLab e-Series Food Analyzer, anywhere in the World, can be quickly and safely accessed via the internet by NDC Customer Care Engineers to provide comprehensive technical supportFull Story...

Article image NDC InfraLab benchtop meat analyser adds collagen to capabilities

An extended range version of the

InfraLab e-Series Multi-component At-Line Meat Analyser from NDC Infrared Engineering has been developed to include the measurement of collagen, as well as fat, moisture and protein. The extended range InfraLab provides a measurement of collagen levels over a 1-8% concentration range.Full Story...

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

Infrared keeps juices flowing

RELATED SPONSORED ARTICLES...


Article image NDC series 710e Gauge or InfraLab e-series food analyzer

Any NDC Series 710e Gauge or InfraLab e-Series Food Analyzer, anywhere in the World, can be quickly and safely accessed via the internet by NDC Customer Care Engineers to provide comprehensive technical supportFull Story...

Article image NDC InfraLab benchtop meat analyser adds collagen to capabilities

An extended range version of the

InfraLab e-Series Multi-component At-Line Meat Analyser from NDC Infrared Engineering has been developed to include the measurement of collagen, as well as fat, moisture and protein. The extended range InfraLab provides a measurement of collagen levels over a 1-8% concentration range.Full Story...

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

Self diagnostics: an enabler for predictive maintenance

A dry-ageing process improvement

What role does refrigeration play in the supply chain?

http://www.appetite4eng.co.uk