ON-LINE NIR MEASUREMENTS SPECIAL ASPECTS in APPLICATION

Transcription

1 ON-LINE NIR MEASUREMENTS SPECIAL ASPECTS in APPLICATION Hartmut Federle Faculty Product Engineering 1

2 ON-LINE NIR MEASUREMENTS SPECIAL ASPECTS in APPLICATION Contents 1. On-line NIR gauges 2. Criteria for on-line systems 3. Example of on-line measurement 4. Summary 4th International Workshop on Water in Food 2

3 On-line NIR gauges Modules of a NIR System Detector Source lamp Data processing Material Monochromator 4th International Workshop on Water in Food 3

4 On-line NIR - gauges Standard parameters: moisture, fat or oil protein (% weight), alcohol (% Vol.) Snacks Milk powder Coffee Flour Cereals Sugar beet Chocolate Potatoes powder Tea Animal feed Species Cheese Starch Beer 4th International Workshop on Water in Food 4

5 On-line NIR gauges Product condition Flakes Granules Powders Pastes Single pieces e.g. cookies Slurries Fibres 4th International Workshop on Water in Food 5

6 Criteria for on-line NIR moisture systems Total system includes Gauge Good measurement at desired process location Attachment systems as viewing window Integration into process control system 4th International Workshop on Water in Food 6

7 Criteria for on-line NIR moisture systems Measurement locations in food processes Above an open conveyor belt In agitated vessels In ducts In silos or tubes In screw feeders At entrance and exit of a continuous dryers/ovens 4th International Workshop on Water in Food 7

8 Attachement systems as viewing window Examples PowderVision PV710 PharmaView PH710 Source: NDC Infrared Engineering 4th International Workshop on Water in Food 8

9 Attachement systems as viewing window Examples Powder sampler Source: Thermo Electron Corporation Fluidized bed probe 4th International Workshop on Water in Food 9

10 Attachement systems as viewing window Flour mill: moisture measurement Source: NDC Infrared Engineering 4th International Workshop on Water in Food 10

11 Integration into process control system Moisture control of a dryer Operator panel Control system Operator panel Heating system Sensor head Rotary dryer Sensor head 4th International Workshop on Water in Food 11

12 Example of on-line system Fat measurement in meat Range Beef 3 60 % Pork 3 80 % Product temperature: ( ) C Source: NDC Infrared Engineering 4th International Workshop on Water in Food 12

13 Example of on-line system Reasons Eliminate time waiting for off-line analysis Avoid reject batches by producing to specifications Increase productivity and yield Reduce routine laboratory analysis Automated process control Meet law regulations 4th International Workshop on Water in Food 13

14 Example of on-line system NIR Spectra of Pork Absorbance (Log 1/R) Fat 1725nm Moisture 1935nm Protein 2180nm Wavelength (nm) Fat 3% Fat 22% Fat 33% Fat 67% Quelle: NDC Infrared Engineering 4th International Workshop on Water in Food 14

15 Example of on-line system Integration of the measurement signal for process control MG710 Processor Grinder Precision weighing conveyor Mixer Quelle: NDC Infrared Engineering 4th International Workshop on Water in Food 15

16 Example of on-line system Comparison between gauge and laboratory values MG710 On-line Measuring on Frozen Beef VL85/90 compared to Infratec Ref. Values Standard Deviation of Residuals = 0.91 over 76 x ca. 1,000kg Batches y = x R 2 = MG710 Online Linear (MG710 Online) Source: NDC Infrared Engineering 4th International Workshop on Water in Food 16

17 Fat content in ground meat Example of on-line system Source: NDC Infrared Engineering 4th International Workshop on Water in Food 17

18 Summary On-line process analysis will lead to - improved and constant product quality - higher process efficiency - cost reduction Successful installation needs all 4 components Increase in process know how Close co-operation between gauge supplier, machine supplier and user 4th International Workshop on Water in Food 18