In-line O2-measurement in breweries
April 2001
Analytical Instrumentation & Environmental Monitoring
Oxygen levels play a significant role in brewery operations right through from the initial preparation of the wort down to filling of the finished product.
The oxygen level must be strictly controlled because any oxidation of substances contained in the brew can lead to a noticeable change in taste, diminish shelf-life and affect the clarity of the final beer. Hence, care must be taken throughout the brewing process to minimise air pick-up, calling for the installation of a monitoring means to detect leaks.
On the other hand, the propagation of the yeast at the start of fermentation requires the presence of oxygen. With the aid of on-line oxygen measurement, continuous and consistent quality control on all measuring sites is ensured.
The table indicates typical measuring sites in breweries, with the concentrations of oxygen that one would typically find in such plants.
Table 1. Typical measuring sites in breweries
Recommended sensors and related equipment for this application
Krohne recommends O2 - 4500 transmitters, inPro 6100/T/N/120 and inPro 640X/T/N/120 O2 sensors - with either InFit 761-25CIP, or InTrac 797/75 housings.
Advantages include:
* EHEDG tested with 3 A compliant housings and sensors available (CIP recommended).
* Sealing material is as per FDA guidelines.
* Easy membrane replacement.
* The ability to remove sensors without having to stop the process (InTrac 797 retractable housing).
* Sensor and transmitter diagnostics result in a system that contributes toward improving safety, with early warning of any impending failure made possible.
Mettler Toledo is represented locally by Krohne.
Krohne
(011) 314 1351
[email protected]
www.krohne.co.za
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