Breakfast cereal is a staple for millions of us every day. The flavorful crunch when you chew cereal is dependent upon moisture in the grains when processed, and in the final cereal when packaged. Installation of a moisture sensor on the processed grain and the final product cereal prior to packaging greatly improves Quality Control. The most important raw material in any breakfast cereal is grain. The grains most commonly used are corn, wheat, oats, rice, and barley. Some hot cereals, such as plain oatmeal, and a few cold cereals, such as plain shredded wheat, contain no other ingredients. Most breakfast cereals contain other ingredients, such as salt, yeast, sweeteners, flavoring agents, coloring agents, vitamins, minerals, and preservatives.
The sweeteners used in breakfast cereals include malt (obtained from barley), white sugar, brown sugar, and corn syrup. Some natural cereals are sweetened with concentrated fruit juice. A wide variety of flavors may be added to breakfast cereals, including chocolate, cinnamon and other spices, and fruit flavors. Other ingredients added to improve flavor include nuts, dried fruit, and marshmallows.
Vitamins and minerals are often added to breakfast cereals to replace those lost during cooking. The most important of these is vitamin B-i, 90 % of which is destroyed by heat. The antioxidants BHA and BHT are the preservatives most often added to breakfast cereals to prevent them from becoming stale and rancid.
A moisture sensor provides a large digital display of content for the operator, analog outputs for control, and a digital link for data archiving. The MCT330 HD and the MCT360 are the most common moisture sensor operated in cereal production.