An in-line optical technology to control the emulsification degree in a continuous industrial emulsifier for meat sausage production

The stability of comminuted products plays an important role in the economy meat industries. Proper formulation and establishment suitable emulsification conditions can significantly contribute to cooking losses control. purpose this research was study relationship between light backscatter parameters develop prediction models that would allow optimization process a continuous industrial emulsifier. optical response emulsions, produced at scale, depended drastically on (with without starch) degree emulsification. Furthermore, formula with starch showed lower than starch, but for both formulas, several correlated losses. Models R 2 values > 0.999 were obtained five or six statistically significant predictors depending formula. These results point out potential technology as control tool during • Light fresh emulsions contains information about Successful is feasible starch. has