Reduce Waste and Downtime with Moisture Control
Knowing the moisture content of the materials used throughout the food and baking process has become one of the most critical components in the industry as many raw materials sold today are based upon weight.
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Moisture in Extruded Snacks
Manufacturers strive to have the best-finished product. The amount of water a product has affects the taste, appearance, consistency, stability as well as the shelf life. Testing the moisture levels of the final product ensures manufacturers that they have the highest quality product and consistency.
Whether finished products have too much or too little moisture is a main concern for food manufacturers. Some food items are sold by weight, which reduces costs, can make the item lower in fat/calories, and prevents it from being too dry. Adding too much water can affect the crunch by making the item taste stale or even worse contributing to bacteria/mold growth.
Sensing moisture content throughout the process also provides food manufacturers cost savings in energy and fuel costs, as well as having less product waste. With continuous NIR online moisture testing, manufacturers can monitor moisture levels which in turn, can precisely control ovens, dryers, roasters, and fryers to optimize the production process with minimum energy requirements.
