Food products are subject to fine quality control. Many parameters such as shelf life and final product dimensions are dependent on water content, or, more specifically, water activity. Water that is chemically bound with either salt or sugar can lengthen the shelf life of a product.
The production of dried food products such as powders and pellets consume large amounts of energy to dry the product. Small improvements in efficiency can lead to large savings and a very quick return on investment.
Instrumentation and analysers are required to monitor food quality and improve the efficiency of the production process.
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