KPM - Lets Talk About Quality Control in the Food Industry
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In this webinar, we will cover how baking and snack food producers are utilizing in-process NIR sensor technology to control moisture and fat at critical stages of the food production process.

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Controlling Moisture & Fat in Food Production
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Control of moisture in cookies, crackers, biscuits, and crispbreads is necessary in order to optimize the quality of the product and the production process. Moisture measurements can be made on or off-line. Online measurements greatly improve efficiency; they eliminate the need for routine laboratory moisture testing and provide an instantaneous measurement so that necessary process changes can be implemented sooner. Offline moisture measurements are simple, sample a greater product area, and are quicker than using Infrared balances or oven tests.

Moisture Analysis in Cookie & Cracker Production

Application Note

Tortilla and corn chips are the most popular masa-based products worldwide and are available in a variety of diverse types and flavors. KPM offers NIR solutions to analyze and control moisture and oil during production.

Moisture Control in Tortilla & Corn Chip Production

Application Note

Owing to the large variance in the % solids of the incoming potatoes, a moisture swing of +/- 3% in product exiting the dryers is not uncommon if the dryers aren’t automated. With the KPM MCT566 Online NIR Sensor, moisture can be continually measured, and the information used in a feedback loop to control the drum speed of the dryer resulting in increased production volume and reduced energy costs.

In-Process Moisture Analysis for Potato Dehydration

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