Abstract
In a continuous freezer/extrusion process on-line viscosity and conductivity measurements in frozen model sorbet were carried out. On-line viscosity measurements were based on the pressure difference in the extruder exit. Light-microscopy (off-line), conductivity (on-line), viscosity (on-line) and the measurement of exit temperature were used to calibrate an on-line NIR spectrometer with a light fibre probe introduced in the product flow. Based on these calibrations, on-line NIR measurements of viscosity and ice crystal size in continuously produced model sorbet were carried out. A first qualitative check of elaborated NIR-models has been carried out successfully.
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