Baking Oven Monitoring
In many baking and drying processes, the right conditions provide a competitive advantage to manufacturers.
Applications such as bread baking and cereal manufacturing, for example, must have a carefully controlled humidity level in the dryers and ovens in order to keep quality and yield high and to give distinctive characteristics to the finished product.
Application Note: Special requirements for bakery applications
In many baking and drying processes with high temperatures, the right conditions decide between first-class and low-quality food. A combination of high temperature (up to 350 ° C) and high humidity presents measuring instruments with particular challenges. Very few devices can withstand these conditions.
The Vaisala DRYCAP® Dewpoint and Temperature Probe DMP6 meets these requirements. When configured to customer specifications, it can be used safely in temperatures up to 350 °C.
Moisture control ensures high-quality crackers
One example of a food production process where the right moisture level in the ambient air is essential is in cracker production. The crackers are dried in three different phases in which the temperature varies from 150 to 300 °C (302 … 572 °F) and the humidity goes from high to low. If the ambient air has too much moisture in it, the crackers retain a high level of free moisture and will not crackle, as they should.
The high water content also means the crackers spoil more easily, and the production yield stays low. On the other hand, if the air is too dry, the surface of the crackers can dry too quickly and trap the free moisture within – or the product can become too dry and brittle. Drying the product too much also wastes heating power. In both cases the color and flavor of the crackers suffer and the product yield is poor. Similar effects take place in bread and biscuit baking and in cereal and snack manufacture. Even in processes like roasting, the ambient moisture level changes the end product.
The DMP6 keeps cool at 350 °C
The Vaisala DRYCAP® Dewpoint is specially designed for applications where both high temperatures and high humidities occur, and the cooling set is a standard feature. The sensor can be placed directly in high temperatures without sacrificing measurement accuracy or stability. The DMP6 has a unique autocalibration function that performs calibration and adjustment by itself while the measured process is running. All corrections, if any, are also run automatically, which allows your operations to run without disruptions.
Measurement of relative humidity and dew point
Many high-temperature baking and drying processes require stable, reliable, and accurate measuring devices for moisture measurement, which are at the same time easy to use and flexibly determinable.
For example, drying of demineralized whey can be optimized with Vaisala humidity and temperature transmitters, which measure the humidity and temperature of the dryer supply and exhaust air. The humidity data of the supply air is used to control the process, while the humidity data of the exhaust air shows the amount of moisture in the powder, which indicates the quality of the final product. Avoiding over-drying saves time and energy.
Baking oven monitoring related products
Dew Point and Temperature Probe DMP5
Dew Point Probe DMP6
viewLinc Continuous Monitoring System (CMS)
Indigo200 Series Transmitters for Vaisala smart probes
Indigo500 Series Transmitters
Miniature Dew Point Transmitters DMT143 & DMT143L (Long)
Humidity and Temperature Transmitters HMT120/130
Humidity Module HMM100
