Crackers Moisture
Having absolutely accurate cracker moisture levels in the baked cracker has become a critical component during the various stages of baking process. Crackers can easily become either too wet or dry wasting the manufacturer’s time and/or money as well as impacting the quality of the end product.
With the help of industry partners and 40 years of knowledge, MoistTech has developed the IR-3000 caracker moisture sensor that is ideally suited to measure the cracker moisture levels during baking process. The sensor is coated in a food grade Teflon with a polymeric viewing window enabling manufacturers to improve product quality without any contamination.
By installing the MoistTech cracker moisture sensor at the exit of the ovens, close to packaging, will allow the crackers time to stabilize while cooling. Ideally, a minute after the ovens. The sensor should be installed several inches above the belt or screw conveyor so that a baker can continuously monitor the process and can control the cracker moisture content either manually or automatically in the finished product. If the crackers have gone through an oil spray, it is important to install the sensor at an angle to cut down any reflectance from the oil coating.
If the cracker moisture sensor has to be installed close to the oven outlet where it will be susceptible to extreme heat conditions, it is necessary to cool the sensor with either air or water. Furthermore, if the sensor is located near an oil spray, it is necessary to clean the sensor’s optical window during regular routine cleaning.
The professional staff at MoistTech is very experienced with the requirements in the production of crackers. Our sensor calibrations, measurement wavelengths, algorithms and sensor optical requirements are pre-set at the factory. Typical accuracy is about ±0.1% moisture. Typical analog range is 0-10% moisture. The outputs can be adjusted to optimize PLC or recording requirements.
Take a look at our other food moisture measurement applications.
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