Process Measurement and Control Solutions
MM710e NIR Food
NDC's NIR On-Line Gauges accurately and reliably measure Moisture, Fat/Oil, Protein, Degree of Bake/Surface Browness and other constituents in Food Products.
NDC's NIR On-Line Gauges accurately and reliably measure Moisture, Total Volatiles, Sugars, Nicotine and other constituents in Tobacco Products.
NDC's NIR On-line Gauges accurately and reliably measure moisture in a wide range of Industrial and Pharmaceutical Products.
NDC's NIR At-Line Benchtop Analysers accurately and reliably measure key constituents in Food, Tobacco, Industrial or Pharmaceutical Products.
On-Line and At-Line Measurements for Total Process Control
Moisture control is a key parameter for many food and bulk manufacturers. The need to keep products consistent is what determines the overall quality and satisfaction of the customer.
NDC's solutions for moisture measurements include on-line, continuous control and at-line analysis that eliminate the need for expensive and timely laboratory testing.
Our instruments use multi-wavelength NIR reflection methods, meaning there's no need for contact with the product.
We Have the Experience to Help Meet Your Specific Measurement Requirements
Too much fat or oil in a product will dramatically affect it's overall quality.
Using non-contact, multi-wavelength reflection techniques, the fat or oil content can be accurately measured through either on-line or at-line instruments.
NDC's solutions can help to eliminate changes in the process and ensure customer satisfaction.
The MM710e Gauge and the InfraLab Food Analyser can be used to measure Fat or Oil in various product types.
Reliable Content Analysis for Optimal Blended Meat Batches
Speeding up batch release and reducing lean give-away are key goals to nearly all meat processors.
NDC's InfraLab At-Line analyzer accurately and reliably measures the fat, moisture, protein and collagen content in meat samples.
Suitable for beef, lamb, pork and poultry applications, InfraLab measures the product parameters in less than 10 seconds, while next to the production line.
We Can Help You Control the Taste, Texture and Appearance of Your Valuable Products
Testing of the product during the manufacturing process for moisture and color is important to ensure final product consistency and freshness.
NDC's proven Degree of Bake (DOB) measurement provides simultaneous measurements of moisture, oil and surface brownness.
The measurement is designed to closely imitate the response of the human eye to changes in brownness and the readings used are highly repeatable and dependable for real-time feedback to the process controller.
Our MM710e and InfraLab can be used to measure DOB in a range of products.
Improve Product Consistency and Quality
It is common practice for Coffee roastmasters to measure the moisture and “color” (which ranges from light to dark) of roasted coffee beans to monitor the quality of the roasting process, and ensure the product is within target specification prior to further processing. The color value, often referred to as degree of roast (DOR), is normally measured in the ground state as the beans are generally not uniform in color.
NDC's proven and trustworthy at-line analyzers provide simultaneous measurements of moisture and DOR. Highly repeatable and dependable, these measurements deliver real-time feedback to the process controller to improve batch-to-batch consistency and refine processing operations.
In-Process Measurements that Parallel What Your Oven Reference Method Measures
NDC's in-process instruments directly measures the Total Volatiles in tobacco at all key points in the Primary and GLT processes.
NDC's on-line and at-line solutions measure more closely to the laboratory primary reference methods, which are based upon oven drying tests. Measurements are established from a huge level of tobacco sample analysis via a global database.