Breakfast Cereals Moisture Measurement

Moisture content control in corn, wheat, bran and rice based breakfast cereals manufacture is critical at various stages of the process, right up to the final product. We have developed high performance moisture measurements for the final product moisture optimization in the critical 2-7% range using the MM710e Foods Gauge. Other ranges are also available.

The main motivation for breakfast cereal moisture control is to avoid overdrying which may lead to burnt flavors and compromised quality and energy loss. Measuring and controlling moisture on-line in real time can help achieve the following benefits:

  • Producing consistently good quality product
  • Avoiding burnt flavors
  • Avoiding product deformity
  • Maximizing yield
  • Reducing lost time waiting for laboratory results
  • Energy Savings

In addition to continuous real-time on-line measurements, the InfraLab at-line NIR analyzer can also be used. Requiring little or no sample preparation, in most cases product is simply scooped from the process and presented to the analyzer.

Download Food Applications Brochure

Download Food Applications Polish Brochure

Breakfast Cereal Moisture Measurement & Quality Control

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