Delivering closed loop control in baking and frying process through online measurement
Maintaining consistent product quality can be a challenge when relying solely on infrequent offline testing. Discover how continuous in-line monitoring can help you identify and address hidden variations.
To ensure consistent quality and minimise waste, continuous monitoring is essential. Key factors like moisture, oil/fat, protein content, and appearance (colour) need careful tracking. Since visual assessment can be subjective and influenced by lighting, real-time, simultaneous measurement of these critical parameters in a single gauge head provides a cost-effective early warning system for process deviations.
This webinar is focused on how those measurements are made and can be used with confidence.
Key learning points:
- Learn about the latest online near infrared (NIR) gauging technologies and their ability to quantify in real time control actions through in-process measurements – What can it do for you?
- Understand how colour (appearance) control, alongside other critical measurements, is made.
- Explore ways to integrate this technology into the process.
Presenter: Andrew Grady (Senior Global Product Line Manager Nordson Measurement & Control Solutions)
Dr Andrew Grady received his PhD in Chemistry from the University of Leicester in 1992. Since then, he has worked in various roles in the field of analytical instrumentation and laboratory automation for food, pharmaceutical and biological applications. He joined NDC in 2006 as the Market Manager for food, bulk and tobacco applications. After the Nordson acquisition in 2021, he was appointed as the leader (Product Management) for the division’s sensor products including infrared gauging. He also leads the IR Applications Team.
