The German-based company said its Prospect Near Infra Red (NIR) system has been designed for use in continuous production processes such as membrane filtration and mixing installations. It is also suitable for milk pasteurisation lines for fat and protein standardisation as well as dairy milk infeed systems for cheese preparation.
"The technology is innovative because of its ability to simultaneously analyze total solids, protein, lactose and fat content," company process technology head Gerhard Schier told FoodProductionDaily.com from the IPA 2010 show in Paris yesterday. “The integrated cells can analyze and return measurements to control units, which can help reduce product variations by between 30 to 50 per cent. It also cuts product giveaway substantially.”
The NIR system does this by cutting the standard deviation of high-value ingredients. It also leads to a reduction in faulty production batches thanks to its recipe monitoring function. It is ideal for use on lines with whey protein and milk protein concentrates, said the firm.
"The improved process sequences also ensure optimum use of raw materials and a consistently high level of product quality," added Schier.
The NIR system - which uses light in the wave range from 850 - 1,100M continually carries out internal reference measurements. This determines any measuring deviations quickly and the system automatically compensates for them. It is also fully CIP cleanable and does not need to be disassembled for calibration, said Alpma.
Return on investment
“The process is carried out entirely in-line without the need for bypass or sample taking,” added the process division chief. "This leads to a massive reduction in laboratory work, personnel costs and no loss of production. On a cost for the equipment of EUR 100,000, we estimate the return on investment is three to four months.” It can be integrated into existing processes easily and without lengthy breaks in production.