PROCESS CHEESE PRODUCTION
APPLICATION - Measure the % Moisture, %Fat, and %Protein of Process Cheese during the Manufacturing Process.
DESCRIPTION - This is a Continuous Process with our system being used for Closed Loop Control and Visual Monitoring. This is typically a measurement, which is made in a Pipe.
BENEFITS - By controlling the Moisture Content, Fat Content and the percentage of Protein of the Final Cheese Product, the Customer can save Money by producing a product, which has more or less moisture, or fat or protein but is still in Spec.
QUALITY - The Final Product which is produced using an HK System for Control, has a much lower variability than if it was produced without Closed Loop Control. This lower variability allows for better control of the Production Loop. This lower variability improves the efficiency of the Production Process.
By using the HK Microwave System to Control the Final Process Cheese Product, the Consistency of the Final Product is improved. This reduces the Variability of the Final Product and increases the Quality.
REPEATABILITY - +/- 0.1 %
MEASURING RANGE - 0% to 50% for all constituents
HK EQUIPMENT - HK-4 IN LINE WITH 3A SPOOL PIECE
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