Measuring the world around us is a fascinating endeavor that has been pursued by humans for centuries. Nowadays not only curiosity but also the will to improve product quality is an important factor.

One area where measuring has become particularly important is in the world of food. The taste and ingredients of food are critical factors in its quality and enjoyment and being able to measure these properties accurately can help us to improve the quality of the processed food we eat. Furthermore, accurate measurement helps to make the production process as efficient as possible, which is becoming increasingly important in times of sustainability and ever-higher production costs.

To measure the various components of food, Insort has specially developed the Sherlock Food Analyzer, a compact monitor and process control device that uses spatially resolved infrared spectroscopy. This technique uses infrared light to identify the chemical composition of a substance, allowing it to determine the precise makeup of the food being processed.

One example of using infrared spectroscopy to measure food is in the analysis of the moisture content of French fries. By emitting infrared light on a sample of fries and analyzing the light that is absorbed, it is possible to determine the precise moisture content of the fries in real time.

This technique can be particularly useful for ensuring the quality and consistency of French fries in a commercial setting. By continuously monitoring the moisture content of the fries as they are being cooked, it is possible to ensure that they are being prepared to the desired level of crispness and moisture. This results in a higher level of yield, product quality, and efficiency for processors.

Laboratory Process

Up till now to monitor a continuous flow of products such as French fries, samples are repeatedly taken and analyzed in the laboratory. Due to the often complex and destructive process, only a few samples can be taken per tie per hour Since these are natural products, they are subject to natural fluctuations. Experience shows that, for example, the dry matter value is subject to a standard deviation of 2.4%.

The average dry matter value is about 20.5%. The comparatively small sample is taken from the product flow at random. Figure 1 shows an example of the distribution of 7 samples within one hour. The samples badly represent the true distribution and the mean value. In addition, the information is passed on with a time delay, which means that an error in the production process can only be recognized after some time. To overcome this time-consuming and expensive process, Insort introduced the Sherlock Food Analyzer.

You can read the rest of this article in your complimentary e-copy of Issue 4 of Potato Business Dossier 2022, which you can access by clicking here.