Perspective on Practical In-Line Process Measurements in the Baking and Frying Industry
Presented by Dr Andy Grady, Market Manager for NDC Technologies, this webinar will discuss making critical measurements in the process, how imperative these measurements are, and what they can do for you and your product.
Critical on-line measurements such as moisture, oil, browning and bed height deliver tremendous value and impact to a production process. Dr Grady will introduce in-line near-infrared (NIR) gauging solutions, discuss how these measurements are made and integrated into the process so control actions can be taken in real-time to deliver the required product consistency and quality.
Key Learning Points
- The ability to quantify in real-time control actions through in-process measurements – What can it do for you
- Introduction to in-line near-infrared (NIR) gauging developments
- Integrating this technology into the process
- Long term maintenance
Keynote Speaker – Dr Andy Grady, Market Manager, NDC Technologies
Dr Andrew Grady received his PhD in Chemistry from Leicester University in 1992.
Since then he has worked in various world-wide roles in applications, sales and marketing in analytical instrumentation and laboratory automation for food, pharmaceutical, and biological applications.
He joined NDC Technologies in 2006 as the Market Manager tasked with developing their understanding of the application needs within the various industries NDC Technologies support and ensure robust solutions (with best practice approaches) are provided that deliver quantifiable value to production operations. Andrew Product Manages all the IR gauging offerings from NDC Technologies and also manages Applications Team.
To view our full range of in-line near-infrared gauges for use in the food processing industry click here.