NDC Infrared Engineering, Irwindale, Calif., introduces the InfraLab e-Series multi-component at-line cheese and dairy products analyzer. Suitable for mozzarella, hard cheese, whey powder, non-dairy creamer, full-fat or skimmed milk powder, infant formula, casein powder, cheese curd, white/blue cheese and cream cheese, the analyzer uses non-contacting multi-wavelength NIR technology to measure moisture only or moisture, fat and protein. Calibrated to the process plant’s primary reference methods, the InfraLab provides measurements right beside the production line to laboratory accuracy.
With a measurement period of less than 10 seconds, minimum sample preparation and no special user skills requirement, the InfraLab e-Series can be used to improve process visibility and quickly manage and adjust process parameters in order to achieve a within-spec final product. InfraLab’s consistent and accurate measurements are completely independent of product and ambient changes in the process area such as: temperature, relative humidity and factory lighting. Key benefits offered by the InfraLab include reduced operator dependency, improved process consistency and improved traceability.
Recognizing that cheese and dairy product producers use many different primary reference methods, either in-house or externally, the InfraLab’s linear factory calibrations are easily adjusted to provide equivalent measurements, saving on analysis costs and laboratory overhead and delivering considerable time advantages. Each measurement is pre-loaded into the InfraLab and can be selected from the drop-down menu within the intuitive touch screen user interface.
Connectivity via Ethernet to management information systems, LIMS laboratory networks or to a PC, as well as extensive integral memory capacity, enables the display or storage of vital quality data wherever it is needed - both locally and centrally.
NDC Infrared Engineering Inc.
626/960-3300
www.ndcinfrared.com
