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Determination of product specifications:
Fat, protein & total solids -
Characterization of product properties resulting from dispersibility,
homogenization, dilution
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Automatic production monitoring and control
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Process optimization
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Large variety of liquid and semi-liquid products
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i. e. dairy products, enteral nutrition, starch & soybean products,
yeast, suspensions, beverages, sauces, ketchup, slurries