Controlling Quality At-Line
According to Phys.org “Agricultural Research Service (ARS) scientists have shown that increasing roast color intensity steadily ramps up the antioxidant capacities of peanuts, peanut flour and peanut skins.”
Peanuts are roasted to separate color specifications based on visual attractiveness, desired flavor, texture and application as raw or ingredient. Roasted peanuts with seasonings and flavor extracts are often controlled by product color.
Color is often used to indicate the degree of roast. Process control unit operations can be adjusted manually or automatically. The rate of throughput or roaster temperature or a PID combined algorithm to maintain target set-point are examples.
The roasted peanuts individually and as a group varies in color. Portable contact and remote lab are individual sample peanut color measurements. Process control relies on real-time measurement that the CR100FF Color Meter provides. Realizing that the CR100FF is measuring in real-time and the lab on discrete samples with their own color variations it is important to note that the online measurement averaging variances is a much-preferred method for process and quality control. Data below to support this claim.
The key color measurement value for peanut roasting is the “L” value. Lab color measurements are based on an average of 3 measurements of the petri dish of the single discrete sample collected. Which measurement do you want to control your process on?
