Style, texture and look are all key high quality attributes that decide the success of a snack meals available in the market. Testing of the product through the manufacturing course of for moisture, oil, seasoning and colour is essential to make sure remaining product consistency and “freshness”. As well as, minimizing acrylamide formation in potato chips is a significant concern and it’s now typically understood that correct cooking management with moisture measurement is a necessary technique for mitigating that danger.Style, texture and look are all key high quality attributes that decide the success of a snack meals available in the market. Testing of the product through the manufacturing course of for moisture, oil, seasoning and colour is essential to make sure remaining product consistency and “freshness”. As well as, minimizing acrylamide formation in potato chips is a significant concern and it’s now typically understood that correct cooking management with moisture measurement is a necessary technique for mitigating that danger.Standard analytical applied sciences for measuring moisture, oil and brownness in QC labs present correct measurements at “snap shot” intervals in time and normally takes many minutes or hours to carry out on a small pattern (sometimes just a few grams). Typically, this results in:Very poor verification of on-going course of controlPotentially inefficient operationThese methods can be pricey to take care of and require use of chemical substances which must be disposed of.