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Satron Ensures There’s No Sweat to Perfect Desserts
Custard-like dairy puddings are susceptible to water contamination which causes texture changes and risks consumer complaints. Satron’s VOA turbidity and solids content sensor excels at detecting water even in difficult applications like chocolate deserts
Custard-like dairy puddings which typically comprise 60 to 90% milk are susceptible to even small quantities of water. Water contamination as low as 10%, causes texture changes to the finished product and therefore risks causing consumer complaints.
Manufacturers face a particular challenge when they switch between product variants or finish a production run, because of using water to push the product. There is a balance between the risk of water reaching the potting line and contaminating the desserts against the wasting of valuable good products if the switch is done too early and saleable pudding sent to waste, which also incurs a disposal cost.
In the below image, whilst the pot on the left is perfect, only a few moments later, a small amount of water has been included in the right-hand pudding, forming water droplets on the surface and unappetising cosmetic irregularities
To use visual control to switch on or off the potting line, the process line must be configured to err on the side of caution and so lock in a certain amount of product loss. In this example, the customer wanted to reliably reduce product losses whilst ensuring that water contamination was kept below the 10% level which risked consumer complaints
Satron’s innovative VOA turbidity and solids content sensor excels at detecting the 10% water threshold, even in difficult applications like chocolate, because it is a multi-wavelength optical sensor
Single-wavelength optical sensors, whether using Infrared (IR) or visual light can give false readings for example when water is added to chocolate pudding - The addition of water causes the chocolate dessert to turn a lighter colour, increasing reflectivity, thus providing a stronger signal from a single-wavelength sensor, which falsely implies less water content
Satron’s VOA multi-wavelength sensor reports a decreasing signal if water is present and as its percentage increases, ignoring the whitening effect of adding 10% water to the Choco pudding
https://www.Satron.com
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