In‐line Measurement of Product Quality for Process Control

Abstract

There is increasing use of in‐line sensors in food manufacturing processes, to monitor product quality and thus keep products within specification at all stages of processing. For example, non‐contact sensors are used to measure moisture content and other aspects of composition, and also to measure physical properties such as bulk density, colour and particle size. A classification is introduced for sensor requirements, and factors affecting sensor calibration, upkeep and reliability are discussed.

Citation

McFarlane, I. (1989), "In‐line Measurement of Product Quality for Process Control", British Food Journal, Vol. 91 No. 7, pp. 7-10. https://doi.org/10.1108/00070709010133838