A good sausage is chosen above all due to its appearance and skin color. This color, called “sausage whites”, is the result of a the alchemical mysteries of a water and penicillium mixture, followed by a drying phase. Initially translucent and undetectable with the naked eye, the white color appears a few hours after spraying with the mixture.
Our customer, an industrial company making cooked pork meat products, was facing a problem with the quality of the appearance of the “whites” on the sausage. Incorrect quantification of the water/penicillium mixture was causing significant product losses.
To avoid “substandard sausage batches” and obtain a satisfactory color which is quantifiable and reproducible, our customer needed an in-line analyzer capable of measuring, quantifying and checking on the presence or absence of penicillium in the water before the sausage spraying phase.
The SPOT4Line LED spectrometer is the solution.