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Food & Beverages

A quality food manufaturing system ensures a happy customer and a flourishing business. Any setbacks in the production may lead to faulty products or packaging that ultimately causes severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. In the food and beverage industry, process monitoring is performed for a number of production processes. The quality control processes include temperature measurement, thickness measurement, 3D profile scanning, dimensional testing, integrity testing, etc.

Bestech Australia offers non-contact sensors for a variety of measurements and quality inspection tasks that are widely used in production process.

  • optoNCDT laser-optical sensor
  • LVP series Inductive Sensors
  • Laser profile scanners
  • Leak Testers
  • Confocal chromatic sensors
  • Infrared temperature sensors
  • Eddy current sensors

Burger Quality Testing with Texture Analyzer

Hamburgers are one of the most popular food in the world. The meat patties, which is the main ingredient of a burger, can vary in quality from prime grounded meat to poor quality meat that are rich in additives and preservatives. Texture analyzer has been used to determine the quality of the manufactured meat. Scientific methods have also been developed using this type of device for quantitative determination of meat quality. A wide range of jigs and fixtures can also be used and interchanged to measure of different types of food product


Sorting shrimps in the fish industry

Earlier, shrimps used to be manually sorted using an adjustable sorting machine. However, this process wasn’t much reliable and quick. Modern sensor technology improved the operations of these machines significantly. In these improved machines, the shrimps are passed by a conveyor belt into a container that shakes the shrimps through two rolls. The size of shrimps depend on the separation of the rolls. Inductive Sensors of the series LVP by Bestech Australia are used in this machine for measuring the roll gap. Instead of an aluminium housing and a plug connector, these sensors come with a stainless steel housing and...


Dimensional Testing of Cans for the Food Industry

In the production of can, it is important to ensure that the fabricated cans and can-lids are of accurate dimensions and shape so as to prevent any food leakage or rotting due to rodents or moisture ingress. Thus, it should be strictly monitored if the packaging is done properly in an airtight seal. Failing to do so may lead to costly batch sealing failures. To avoid this situation from happening, special non-contact automated measurement testing machines are developed to monitor the seal integrity of the cans and to ensure dimensional uniformity.  Bestech Australia presents an optoNCDT laser-optical sensor by MicroEpsilon...


Thickness and volume measurement of potato slices

Thickness of potato slices used for making potato crisps directly has an impact on the taste and quality of the crisps. They can’t  be made too thin or too thick, in order to avoid these crisps getting burnt or having soft core remains after cooking. This is why it is important to maintain a consistent thickness throughout the production. Sensors have a long way to go in this industry, saving a lot of time and giving reliable results.  ScanCONTROL 2950-50/BL sensors by Micro-Epsilon are considered appropriate for this application. A laser line is projected by the sensor onto a conveyor...


Quality control in chocolate production

In the production of chocolates, quality and perfection are the major things that are constantly monitored. It is ensured that production errors such as deformations, holes in the surface or undesired protruding edges or even the slightest deviation from the structure are not there. To enforce this, highly reliable quality control equipment are used that involve a smooth production procedure. Bestech Australia provides sensor technology suitable for this kind of application, thereby providing high-precision results.  The scanCONTROL 2960-100 laser scanner by Micro-Epsilon is added to the processing line during the chocolate production. The sensor comes with scan-CONTROL Configuration Tools software...


Ensuring package integrity using Leak Testers

Packaged food products require complete protection against moisture, oxygen or biological contamination that can incur due to even a minor leak in the package. These factors degrade the quality of the food contained in these packages and raise a concern on food safety due to contamination. A perfect sealing reduces deterioration, retains the beneficial properties of processing, extends product shelf-life and maintains the quality of food. Hence, to ensure that the food packaging is upto the mark and highly reliable, several leak testing systems have been introduced in the food industry with both destructive and non-destructive measuring methods.  Bestech Australia...


Testing Dough Stickiness in Quality Control or Product Development

Texture analysis is necessary in the baking industry in order to maintain the quality of cakes, bread and other baked goods. The key to producing a quality bakery product is to prepare a good dough with an appropriate amount of stickiness and hardness. If the dough is too sticky, it might adhere to mixing equipment and result in poor quality and yields. Similarly, a very hard dough might impact the quality of the finished good. In order to measure the dough hardness and stickiness, a texture analyser can provide the measure of the relevant properties just in a single test. Such tests...


Maintaining Textural Consistency of Dairy products

Dairy products such as butter, cheese, whipped, sour and clotted creams and mousses and yogurt with each batch is very important for manufacturers. The textural properties of these products can be represented as smoothness, firmness, creaminess, consistency and viscosity. The undesirable texture characteristics include syneresis, lumpiness and graininess. These products can have varying textures, which depends on the milk source, the microflora used, and the presence or absence of sweeteners or fruit. Other factors such as pH and total solids may also affect the stability and textural aspects of a dairy-based product.  There are certain texture testing methods designed to replicate product...


Texture Analysis of different Cheese Types

Cheese constitutes the largest proportion of overall volumes of production in the dairy sector. Its basic constituents are protein, fat, and moisture which comprise more than 80% mass and directly affected the textural and functional properties of cheese. The fat and moisture content of the cheese needs to be at a specific limit while manufacturing specific variants of cheese including low fat and full-fat cheese. Additionally, cheese texture can get influenced by different processing conditions heating temperature, salting, stretching, and ripening, which cause variations in its chemical composition. Storage temperature is another factor that can affect cheese quality. Manufacturers employ texture analysers for...


Texture Analysis of processed meat

A processed meat quality greatly depends on its texture, which is the result of the way animals are reared and the way the meat is processed. The texture of the meat can vary due to the highly complex structure of meat muscle tissue and the various processes the raw meat undergo such as slaughter methods, storage time, storage temperature, salting and smoking. It can also be affected by cooking time and temperature. Heat can cause a number of chemical changes associated with the meat muscle fibres and connective tissues and it can also change its water holding capacity. This will...