Climate monitoring is vital in the production of pasta. To achieve optimum climate control, temperature and humidity probes are used both in the production lines – particularly in the drying process – as well as in the storage of raw materials and end products. In this way it is possible to avoid, for example, humidity variations that lead to the quality defect of crumbling. Regular calibration ensures that monitoring of humidity and temperature in food production complies with legal requirements at all times.
Measurement of water activity in both raw materials and finished products is also important. Water activity has an influence on texture, taste, color, nutritional value as well as shelf life and is therefore an important indicator for product quality.