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Rapid Moisture/Solids, Fat, Protein, and Ash for Egg Processors

October 30, 2018
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Introduction

 

Egg Processors are faced with a demand for an increasingly large variety of final products and customer requirements. Eggs must be created in liquid or powder form, egg yolks or egg whites, sugared or frozen, all to support a mix of both retail and wholesale customers. In order to remain competitive, costs must be kept low, with many egg breakers looking to improve process and quality control as a way to increase yield and profit. Critical testing points, such as fat and solids content, are used to ensure product quality. These test results can be used to make adjustments to in-process goods, reducing additional steps, such as fat reblending, which result in significant savings over time.


CEM has spent the last 40 years developing process control equipment that has proven to not only reduce analysis time, but to do so while maintaining the accuracy and precision typically found with traditional industry standard methods. This combination allows most users of the SMART 6, ORACLE, Sprint, and Phoenix technologies to see ROI’s of less than one year. The newly introduced SMART 6 can provide solids results on any egg product, liquid or powder, in just 2-3 minutes. The ORACLE fat analyzer is the first rapid fat analysis system that detects phospholipids and triglycerides, in as little as 90 seconds, to give a complete and accurate total fat analysis without the need for calibration.