How it is made: Pet Food

We know the importance of NIR to controil our raw ingredients and the final product, for parameters as protein, fat, ash and moisture. Also the challenge to predict new parameters as cook value, peroxides,...., (see the post: Managing the production of consistent quality pet foods with NIR ). This can be done off-line in the LAB, or at line

Anyway the challenge is to use NIR at the production line (on line), meassuring parameters as the moisture at the output of the dryer in order to stay in constant limits for all our batches.