bcbMonitor - Acrylamide (Food)
Control of acrylamide, PAH and AHC formation in the food industry
Monitoring of heating processes using the bcbMonitor.
Controlling the presence of carcinogenic and mutagenic products in heat supply processes in the food industry is critical to ensure the safety of food. Substances such as Acrylamide or organic compounds such as PAH or AHC, can originate during baking, frying, cooking, smoking, etc., and their presence is closely linked to the temperature of the process. Thermography acts as a non-contact temperature sensor for large areas, being a widely validated non-invasive and non-destructive tool in process control. The automation of this inspection is achieved by treating the images with our dedicated software, which detects deviations in the process and informs the operator or connects with other systems in the production line for their correction.