Knowledge of the moisture content at the
exit of the cooker, cooker extruder and exit of the toaster,
yields important information which can be utilized to maintain
the consistent form, taste and texture of the cereal in addition
to optimizing product yield, reducing scrap and saving on
energy costs. On-line measurements give instantaneous information,
enabling tighter process control than can be obtained through
lab analyzed data.
Cereal Production Process
Processes vary, but one such example might contain: a Mixing
stage where dry and liquid ingredients are mixed, Cooker,
Extruder or Former, Cutter, Cooler, Flaking Roll, Dryer/Toaster,
Froster/Sprayer and Dryer.
Measurement Location
Moisture measurement at the exit of the Cooker, prior to the
Former, reduces the quantity of misshapes through product
sticking or disintegrating in the flaking process. Moisture
measurement post Toaster enables maximization of final moisture,
this optimizes yield, without compromising taste, texture
and shelf life characteristics.
Gauge Installation
Typically the gauge is installed over a conveyor, approximately
8” from the product. It is important to maintain sufficient
product bed depth to cover the conveyor, and continuous product
flow, especially if the gauge is used in closed loop control
of the toaster or dryer. The gauge is best positioned at a
location several feet from the exit of the toaster/dryer as
this gives the product a chance to reach a degree of equilibration.
If possible measurement should be made on well mixed product;
an ideal location is after a short drop from one conveyor
onto another.
The Food Grade MCT 300 incorporates a food grade electro
less nickel enclosure and either a kel F polymeric, or sapphire
viewing window. An optional water/air cooling panel or vortec
cooler are available if the ambient temperature exceeds 55șC.
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