Application Note
Predicting The Percentage Of Added Fat In Peanut Butter
Food manufacturers often use accurate, but costly and laborconsuming primary testing methods to determine the constituents within each batch they produce. The e scan in-line analyzer has been developed for measuring constituents through the entire matrix of a food product during production. This new unit is helping to reduce labor costs and product waste by measuring the process stream in-line quickly and accurately. The e scan analyzer uses very low microwave electromagnetic energy to measure the dielectrics within the product. This measurement is capable of simultaneously correlating to multiple constituents that instantly provides valuable information to the production floor.
The main objectives of this test were:
- To determine the percentage of added fat to peanut butter with the Thermo Scientific e scan in-line analyzer,
- To get a preliminary indication of the accuracy and precision of the e scan in-line constituent analyzer for this type of measurement.
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