Extruded Snack Moisture

Proper Moisture Control

Using the extrusion process to manufacture snack foods allows for multiple varieties of snacks to be created on one machine – simply by changing the mixing, heating, and shearing conditions. With today’s demand to meet consumers’ high expectations, snack foods must be appealing in both taste and appearance. Extruded snacks meet that demand.

The extrusion method makes for quicker bake times, which is why it is often called a high temperature short time (HTST) process. This, combined with the necessity to produce multiple varieties of snack foods, makes the proper regulation of temperature and moisture levels absolutely imperative—if you want to achieve the desired shapes, textures, colors, and flavors.

Benefits of MoistTech’s IR3000

The IR-3000 allows you to accurately measure and regulate moisture and other important levels in extruded snacks. No matter how many different snack varieties you want to produce, the IR-3000 makes it easy to keep track of all of them, guaranteeing that all end products are top quality. The IR-3000 eliminates waste due to incorrect moisture content, lowers energy cost, and reduces start-up time and downtime—saving you money throughout the entire production process.

Check out our other food moisture applications to learn more.

PERFORMANCE

Unsurpassed in performance, our sensors can accurately measure  moisture within tenths of a percent of most applications

STABILITY

MoistTech sensors withstand the test of time and are low to zero maintenance

RELIABILITY

Rely on MoistTech’s NIR moisture sensors to never drift or need re-calibration

COST OF OWNERSHIP

A moisture measurement system is essential for the production process and in some cases will pay for itself in less than 30 days

Dryer Control

Efficiency is a top of the line priority for manufacturers and the dryer can drain a lot of that. Measuring the moisture before and after the dryer allows the user to optimize the dryer settings to save time and money. A proper moisture control system will pay for itself with the energy savings from the dryer in less than 30 days. Efficiently controlling the dryer within the facility can drastically change the productivity levels.

What is the Solution?

We’ve taken our 40 years of knowledge and experience and combined them with what we’ve learned from our industry partners to develop one of our most accurate moisture sensors: the MoistTech IR-3000. When it comes to extruded snack moisture transmitters, our moisture testing instruments offer the best quality at an affordable cost.

The IR-3000 isn’t just for moisture testing: it takes instant, accurate, non-contact measurements of temperature, oil / fat, sugar, seasonings, protein, and more. Moisture levels can be adjusted either manually or automatically.

Assess

Locate the point in the production process in which measuring moisture will be the most crucial and beneficial. Identify how you will use the moisture measurement data for improvements and if it will tie into your PLC.

Remember this could involve more than one installation point!

Develop

A closed loop process is achieved by incorporating a moisture measurement system into the manufacturing process. Developing a proactive solution to moisture control will avoid costly downfalls. 

Support

MoistTech’s experts will assess your specific application with lab tests, calibrations and accuracy results to ensure our equipment will peform for you. All of our sensors are pre-calibrated prior to being shipped to create a plug-and-play operation for the end-user.

Contact

We offer service and support throughout the world for our moisture measurement sensors and would be happy to connect you with a rep in your area. Contact us today for more information!

Understand the Process

Using the extrusion process to manufacture snack foods allows for multiple varieties of snacks to be created on one machine – simply by changing the mixing, heating, and shearing conditions. With today’s demand to meet consumers’ high expectations, snack foods must be appealing in both taste and appearance. Extruded snacks meet that demand.

The extrusion method makes for quicker bake times, which is why it is often called a high temperature short time (HTST) process. This, combined with the necessity to produce multiple varieties of snack foods, makes the proper regulation of temperature and moisture levels absolutely imperative—if you want to achieve the desired shapes, textures, colors, and flavors.