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SMED |
In food, moisture content has an impact on product texture, taste and shelf life, which means it helps to determine optimum storage conditions. However, moisture content determination may turn out to be a time-consuming process.
This application note describes how considering the lean method of Single-Minute Exchange of Die (SMED), along with other lean concepts in the moisture analysis process, can contribute to more efficient QC testing and faster batch release to help optimize production.
For moisture analysis, loss-on-drying (LOD) in a drying oven is the typical reference method noted in food regulations. However, a halogen moisture analyzer, which uses halogen moisture analysis (HMA) and is based on the LOD principle, can provide much faster and cost-effective moisture determination. In fact, results are typically delivered in minutes instead of hours.
SMED – as a part of a continual improvement process – aims to reduce the time it takes to complete equipment setup or changeover. In other words, to perform those activities while equipment is running.
See how SMED helps reduce downtime, simplify changeover processes and optimize productivity.
