The 2012 Victam Award for Milling was won by FOSS in recognition of its in-line flour production monitoring solution called ProFoss Flour and Whole Grain.
The award was given to the company displaying the most innovative and economically beneficial equipment, process or service at the Grapas International and Victam Asia exhibition held in Bangkok, Thailand on February 15-17, 2012.
True in-line solution
The selection board stated:”The application of effective on-line instrumentation linked to control systems can make a very large contribution to the profitability of a continuous process industry. The ProFoss appears to offer a significant improvement on previous on-line instrumentation. Although it uses well-proven NIR technology it offers great practical and functional advantages by virtue of its ability to continuously measure parameters of cereal grains and ground products without interruption to the product flow. This true in-line capability has very great potential.”
Mounted directly in production, the ProFoss monitors the flour as it flows through the pipes in the mill. This avoids the need for a bypass stream to collect samples. The instrument is housed in a practical and robust stainless steel cabinet (ATEX approved). It automatically monitors moisture, protein and ash every few seconds and the regular results are fed back to a computer in the mill control room where they are displayed in an easy- to-follow graphical form.
Process potential
Darren Robey, International Market Manager for Grain & Milling represented FOSS at the award ceremony. He said: “We are delighted to receive this award as it helps to build more understanding of the potential in in-line process analysis. We have been working closely with the flour industry for several years and now the concept of NIR-based process analysis is really taking off.”
Read more about the awards here
Read more about how the ProFoss inline analysis solution can improve yield and profit through accurate, real-time monitoring of the flour production process: here
