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.
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 costs, and reduces start-up time and downtime—saving you money throughout the entire production process.
- Corn Puffs
- Veggie Straws
- Pork Rinds
- Cheese Puffs
- Cheese Curls
- Cheese Balls
- Onion Rings
- Churros
- Popcorn Mixes with Flavoring
Non-Contact
Zero Drift
Closed Loop
No Recalibrations
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 productivity levels.
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.
Installation Points
Where is moisture best measured on extruded snacks?
- Pellets – prior to extruder
- Puffed product – after the extruder
- Seasoned product
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.