Sensors & Transducers


Concentration and viscosity measurements from raw materials to finished products

July 2022 Sensors & Transducers

Anton Paar Southern Africa offers a variety of complementary process sensors and laboratory solutions for the food and beverage manufacturing industry. Learn more about these various solutions through the seven application reports below, which cover just a fraction of the company’s portfolio.

Dissolved oxygen in milk and dairy products

Dissolved oxygen (DO) in dairy products is a critical quality parameter and must be monitored. DO reduces suitability for consumption, shelf life and affects the major quality parameters of dairy such as nutritive value, colour and taste. During pasteurisation, DO has to be removed from the milk to improve process performance and to obtain consistent quality of the final product.

To ensure your product contains the target DO content, Anton Paar’s inline oxygen sensor, Oxy 5100, can be easily implemented directly into your production line. Customers benefit from accurate and reliable DO monitoring for a wide range of concentrations.

Learn more by visiting www.instrumentation.co.za/*jul22-apaar1

Concentration of dissolving sugar in syrup preparation

In the preparation of standardised sugar syrup by dissolving granulated sugar in water, the sugar concentration must be controlled to obtain consistent product quality. The concentration (in °Brix) is the key parameter of the syrup production to guarantee an accurate blending process.

Anton Paar’s L-Rix 5100 inline refractometer has proven to be well suited for the continuous monitoring of sugar concentration for food and beverage production processes, and can be installed directly into the production line or tank to measure the sugar concentration in °Brix in real time.

To learn more, go to www.instrumentation.co.za/*jul22-apaar2

Measurements of fruit and vegetable concentrates

Producers of concentrates rely on sugar concentration (°Brix) monitoring to optimise the evaporation process in terms of time and energy consumption. The concentration values measured at the inlet and outlet of the evaporation column provide the best data for automated process control.

The L-Rix 5100 once again proves to be well suited for the continuous monitoring of sugar concentration for food and beverage production processes. It can be installed directly into the production line or tank to measure concentration in real time.

Find out more at www.instrumentation.co.za/*jul22-apaar3

Monitoring the spray drying process

Producers of milk powder rely on concentration and viscosity monitoring to optimise the evaporation and spray drying process in terms of time, energy consumption and product quality. The viscosity and concentration values measured at the inlet and outlet of the evaporation step provide the best data for automated process control.

The L-Rix 5100 inline refractometer is ideal for the continuous monitoring of total dissolved solids concentration for food and beverage production processes. Inline viscosity measurement with the L-Vis 510 completes the reliable control of the process.

Visit www.instrumentation.co.za/*jul22-apaar4 for more information.

The hand-in-hand solution for milk and dairy products

Dairy products are subjected to the strongest quality control regulations throughout production and in the packaged product. Both Anton Paar’s laboratory and process instrumentation are reliable solutions to fulfil these high demands, as you can learn about by browsing to www.instrumentation.co.za/*jul22-apaar5

Measurement of tomato concentrates, purees and various condiments

As with other concentrates (as mentioned above), producers of tomato concentrates rely on sugar concentration (°Brix) monitoring to optimise the evaporation process in terms of time and energy consumption. The L-Rix 5100 inline refractometer has proven well-suited to measure at the inlet and outlet of the evaporation column and to provide data for automated process control.

Learn more by visiting www.instrumentation.co.za/*jul22-apaar6

Concentration measurement in desserts, yoghurt and custard production

Producers of yoghurt rely on concentration monitoring of the blending process (%TDS and °Brix) to achieve optimum end-product consistency. The concentration measured at the outlet of the blending process is a key parameter in terms of providing data for quality control.

Again, the L-Rix 5100 fits the bill in this regard, and can be installed directly into the production line or tank to measure %TDS and °Brix in real time.

Find more information at www.instrumentation.co.za/*jul22-apaar7

Raymond Calitz, Anton Paar’s product manager for process instrumentation, can be contacted for more information or a free demonstration on your sample.




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