The product manager explained the technique measures critical processing parameters – ideally in-line – but also off-line if necessary.
The system, which was initiated by the US Food and Drug Administration (FDA), allows manufacturers across sectors such as the dairy, beverage and bakery to not only monitor processes but control them directly, he added.
Using technology such as microwave resonance and near infrared (NIR) equipment it measures moisture content, concentration of dissolved substances in liquid and multi-parameter evaluations.
Benefits include greater product consistency, enhanced product safety, increased production yield and reduced costs, said the company expert.
While the food processing industry remains cautious about embracing the technology, this is changing, said Rosemann.
