Pasta
The MoistScan®
MA-600plus moisture gauge is a recent
development by Callidan Instruments and offers the potential
to measure more than just moisture. The
MoistScan® MA-600plus was
developed with the food processing industry in mind where
the ability to measure bulk density, fat or salt content
would be a significant advantage.
Late in 2003 trials were conducted of the MoistScan® MA-600plus
on pasta in static and online configurations with great
success.
Pasta tested in these trials had a moisture content ranging
from 9% to 32%, consistent with moistures to be expected at
either product packing or the output of a dryer or extruder.
The MoistScan®
MA-600plus performs moisture analysis
very well on pasta and has a high accuracy in both dynamic and
static configurations.
There is a very confident expectation within Callidan that
with further testing on pasta,
correlations will increase and
errors decrease for a number of reasons. Given that the
samples analysed thus far are few, a larger number of samples
will give stronger correlations. The static data that has been
presented covers a range of moistures from 10 to 35%, this is
uncharacteristically large and most processes will have a
moisture range within 10%, i.e.:
At the output of a
dryer: 8 – 12% Moisture (std error ~ 0.2%)
At the output of an
extruder: 28 – 35% Moisture (std error ~ 0.4%
Calibrations derived from samples within such ranges would
have stronger correlations with lower standard errors, this
was confirmed by the analysis of the dynamic data.
Application example
Instrument:
Material:
Installation:
Moisture:
Purpose: |
MA-600
Macaroni Pasta
On output of the dryer
8 - 12%
Quality control and yield maximisation |
 |
Contact us for more
information
