How is the degree of roast of coffee beans determined?

In the food industry, color sensors are indispensable tools for quality control of a wide range of products. These sensors make a significant contribution to maintaining the high standards in food production. For example, the degree of roasting of coffee beans, the degree of browning of cookies or the purity of sugar can be precisely determined. The inhomogeneous surface structure of the products and the increased ambient temperature during production pose particular challenges.

The sensor solution colorSENSOR CFO with a reflex sensor offers the optimum solution. The sensor reliably checks the degree of roasting of coffee beans even with inhomogeneous surfaces and temperatures of up to 400°C. It also achieves highly reproducible measurement results with a ∆E value < 0.3. This measurement solution ensures reliable quality control and protects the machines from contamination, maximizing quality and efficiency and minimizing machine downtime.

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