The analyzer uses guided microwave spectrometer (GMS) technology and offers faster and more accurate test results than currently alternatives, say its developers.
‘See through’ the product
The GMS technology enables it to “see through” the product, measure its constituents and provide information about fat, protein, moisture and other content.
Ground meat processing operations typically use time-consuming off-line analyzing methods that only check random samples or X-ray systems or near infrared, which only measures content at the product surface, said the company.
The firm said benefits include the reduction of raw material costs, preventing energy waste, improving productivity and help quality and consistency objectives.
Rick Cash, marketing technology manager, Thermo Fisher said: “Being off by as little as one percent can cost an operation thousands of dollars in wasted lean product over the course of a week.
“That’s why it is critical for ground meat processors to have accurate, real-time information regarding their fat, protein and moisture content.”
The analyser operates via a 15-inch touch screen, which provides a process graph over 30 minutes, eight or 24-hours and is currently used in the dairy, peanut butter and snack foods sectors.
It has no moving parts or optical sensors and measures all of the ground meat coming through the pipeline.
Accurate handle
Cash said: “No business likes to give their product away, but it tends to be a frequent occurrence for ground meat processors because they do not have an accurate handle on their product’s fat/lean ratio.
“Ground meat is never homogenous; offline analysis is guaranteed to have sampling error,” he said.
“Because the inline E scan analyzer provides measurements that are truly representative of the entire pipeline—not just random samples—inline analysis eliminates this error and gives processors the precise information needed to modify output in real time.”
