Optical process monitoring sensors in the food industry

Determination of gel firmness in dairy products: Texture monitoring to ensure consistency and quality in dairy products. Increased productive performance.

Determination of milk coagulability: Analysis of the raw material to obtain a prediction of coagulability and quality of the milk. Productive optimization.

Determination of casein micelle size in heat-treated milk: Control of the size of casein micelles to ensure quality in dairy products after heat treatment.

Determination of the degree of denaturation of whey proteins during the heat treatment of milk: Improvement of the heat treatment process to avoid protein losses and optimize quality.

Determination of various markers of thermal damage in milk: Monitoring of thermal treatment based on certain thermal markers to guarantee the quality and safety of the product.

Determination of the degree of emulsification of meat and cooking losses: Real-time monitoring of the degree of emulsification to ensure that processed meats maintain their juiciness and quality after the cooking process. Increased productive performan