In the beverage industry, the right measurement methods not only ensure product quality, they also help to speed up the detection of production faults and prevent production downtimes.
In the beverage industry, every single step of the production process must be continuously monitored, from the supply of raw and treated water through to production of the finished drink and filling the end packaging. That is the only way of ensuring consistently high quality, in terms of both hygiene and taste, and of meeting the customer's expectations of the product.
The use of process measurement technology for continuous monitoring of beverage production is simple, practical and cost-effective. In the laboratory, the DR5000 UV/VIS spectrophotometer gives manufacturers access to all MEBAK methods. For the quality critical MEBAK parameters: bitterness units, iodine test and vicinal diketones. These methods are also available as an easy-to-use Hach Lange cuvette test, complete with the necessary reagents.
The use of modern, low-maintenance oxygen sensors in the ppb range with LDO technology, like the M1100 or the portable 3100, facilitates ongoing quality control and helps to keep products stable to the end of their shelf life.
Quality control in the finished product
Either a tapping device and laboratory measurement instruments or the automated TPO Analyzer 6110 is used to tap the finished barrel during and at the end of the production process to measure elements such asoxygen and carbon dioxide content before the finished product leaves the production plant.
Raw water — taste has many components
Other important parameters that are monitored in this part of the production process include iron, calcium, magnesium, nitrate, chloride, conductivity and turbidity.