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
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