MM710e Degree of Bake, Brownness, Maillard Reaction Moisture Measurement | NDC Infrared Engineering
Biscuits and Cookies, Wire Cut Cookies, Moisture Measurement, Degree of Bake Measurement, Quality control and assurance, NDC

MM710e Gauge for Degree of Bake Measurement

The appearance of a food product greatly influences consumer perception and overbaked products may look too dark and under-baked products too light. Typically, manufacturers utilize off-line sample testing to determine the degree of bake or surface brownness, which can be time-consuming and does not provide instant outputs to a PLC or control system.

NDC’s approach is to combine Degree of Bake measurement with its traditional NIR on-line measurements such as moisture or oil content to provide simultaneous measurement of all parameters in a single instrument.

The Degree of Bake measurement is applicable to a wide variety of snack and other food processes, such as:

  • Biscuits or Cookies (wire-cut)
  • Crackers and Crispbreads
  • Baked Corn or Potato based Snacks

This special version of the MM710e monitors the changes in appearance associated with the Maillard (browning) reaction as a result of the baking or cooking process, detecting the changes in the brownness of a baked product in much the same way as the human eye .

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

 

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