Abstract
Final moisture content of baked products is an important quality parameter which affects shelf life. Standard laboratory methods of measuring moisture content require skilled personnel to perform the analysis which can take upwards of an hour. Other off-line ‘quick’ methods are sensitive to initial settings and operator performance. These off-line methods also involve the operators in sample selection, transport and preparation, a procedure that can be a prime source of additional errors.
A requirement exists for a rapid online measurement technique capable of close performance to the reference methods of moisture determination. This paper describes the application of an instrument employing infra-red back-scatter techniques to work effectively online for the measurement of moisture content in discrete biscuit products.
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