Knowledge of the moisture content at the exit of the cooker, cooker extruder and exit of the
toaster, yields important information which can be utilized to maintain the consistent form,
taste and texture of the cereal in addition to optimizing product yield, reducing scrap and
saving on energy costs. On-line measurements give instantaneous information, enabling
tighter process control than can be obtained through lab analyzed data.
Cereal Production Process
Processes vary, but one such example might contain: a Mixing stage where dry and liquid
ingredients are mixed, Cooker, Extruder or Former, Cutter, Cooler, Flaking Roll,
Dryer-Toaster, Froster-Sprayer and Dryer.
Moisture measurement at the exit of the Cooker, prior to the Former, reduces the quantity
of misshapes through product sticking or disintegrating in the flaking process. Moisture
measurement post Toaster enables maximization of final moisture, this optimizes yield,
without compromising taste, texture and shelf life characteristics.
Typically the gauge is installed over a conveyor, approximately 8? from the product. It is
important to maintain sufficient product bed depth to cover the conveyor, and continuous
product flow, especially if the gauge is used in closed loop control of the toaster or dryer.
The gauge is best positioned at a location several feet from the exit of the toaster/dryer as
this gives the product a chance to reach a degree of equilibration. If possible
measurement should be made on well mixed product; an ideal location is after a short drop
from one conveyor onto another.
The Food Grade MCT300 incorporates a food grade electro less nickel enclosure and either
a kel F polymeric, or sapphire viewing window. An optional water/air cooling panel or vortec
cooler are available if the ambient temperature exceeds 55?C.
Moisture in Breakfast Cereals
www.processsensors.com | ?2005 Process Sensors Corp.
Measurement Location Target % Typical Accuracy %
Moisture Exit Cooker 20-30% 0.4%
Moisture Exit Toaster/Dryer 2-8% 0.15%