In-Line Moisture Analysis for Breakfast Cereal

The MCT466-SF from KPM can be used to monitor moisture in breakfast cereal which helps to maintain the consistent form, taste, and texture of the cereal in addition to optimizing product yield, reducing scrap, and saving on energy costs.

The sensors can be placed at the exit of the cooker, after the extruder, and exit of the toaster to collect important information instantaneously, enabling tighter process control than can be obtained through lab analyzed data.