New releases at IFT18
Process Sensors, Unity Scientific, CHOPIN Technologies and AMS Alliance to feature on-line, at-line, and lab analyzer solutions for food processing at IFT 2018
Process Sensors, Unity Scientific, CHOPIN Technologies and AMS Alliance – all KPM Analytics companies – will present their advanced analyzer solutions for food applications at IFT 2018, booth S-431 July 15 – 18 at McCormick Place in Chicago, IL. Used for process and quality control in dairy, beverage, cereal, snack & baked goods, milling, and other food processing applications, the solutions can monitor and improve product quality, help maintain brand integrity, archive data, and reduce costs.
Process Sensors Corporation (PSC) will introduce the new MCT469-SF Food Grade IP69 On-line Moisture and Oil Sensor, featuring a rugged enclosure that withstands complete washdowns for years of reliable operation. The MCT469-SF accurately measures moisture and oil or protein and is simple to use, easy to install and requires no routine maintenance or re-calibration. The fully sealed enclosure enables faster and more efficient cleaning and features a sanitary design with no niches to minimize debris accumulation and microorganism ingress.
PSC will also preview the new QuikCheck-BCU (Baking Contrast Unit) Analyzer for complete control of the baking process. In less than 10 seconds the QuikCheck-BCU simultaneously measures BCU, moisture and oil/fat content, enabling tighter control of baking specifications, more consistent product appearance and reduced waste. With storage of up to 100 unique product calibrations, the QuikCheck-BCU offers users the ability to quickly test samples from multiple processing lines within minutes.
Unity Scientific will be demonstrating the SpectraStar XT Food Analyzer. With the best performance in the industry, the XT is a robust, easy-to-use NIR analyzer for both laboratory and at-line environments in the food, agricultural and ingredient markets. The XT includes patented TRUE ALIGNMENT® Spectroscopy technology which automatically aligns the instrument to reference standards keeping it in peak accuracy.
The SpectraStar XT produces accurate, repeatable results in 30 seconds, measuring moisture, fat, protein, total sugar and other properties from samples at any stage of the process. The XT is available in ready-to-use analyzer packages for many food applications, pre-configured with robust calibrations and sample handling accessories for plug and play operation.
Unity will also demonstrate the DLSA Disposable Liquid Sampling Accessory for XT analyzers. Designed for difficult to clean liquids and pastes, the DLSA uses disposable bags to make accurate and repeatable NIR measurements with no sample cleanup. Applications for DLSA include fats and oils as well as meat pastes and gels.
Unity Scientific recently received a 2018 Manufacturing Leadership Award from Frost & Sullivan for Engineering and Production Technology Leadership. Unity Scientific’s winning SpectraStar project uses advanced, patented and patent-pending techniques to manufacture a line of complex, high precision NIR spectrophotometers for laboratory and at-line use. For more information on the Frost & Sullivan Manufacturing Awards, please see http://mlawards.gilcommunity.com/ .
CHOPIN Technologies will be showcasing the RHEO F4 analyzer, which determines the characteristics of dough during the fermentation process. RHEO F4 measures the production and retention of carbon dioxide, as well as the volume and tolerance of the dough during proofing in a single test. The volume of the proofed product (breads, brioches…) depends on both the carbon dioxide production capacity from the yeast and the ability of the dough to retain this gas while it continues developing. These essential characteristics of dough proofing are evaluated and monitored with the Rheo F4.
Applications include but are not limited to: Determining the optimal time for products to be placed in the oven; assisting in the development of gluten-free products; analyzing the changing fermentation properties of frozen dough; analyzing entire dough formulas containing sugar, fat or dietary fiber; verifying yeast activity; and evaluating the impact of additives or the specific action of enzymes.
AMS Alliance will be presenting the iCinac Wireless, developed for dairy industries to monitor the acidifying activity of lactic ferments by continuous pH observation. This new, low cost wireless solution requires no data cables making it easy to deploy and scale. The flexible, modular & moveable system simplifies measurements using multi-parameter digital probes that simultaneously measure the pH, temperature and Redox potential of a sample on the same channel. Data is analyzed in real time by software installed on the customer's computer.