pH in Food and Beverage Processing
For Quality, Safety, and Performance
Program oversigt
- How pH levels can impact process control and product quality
- The advantages of continuous pH measurement
- Real-time pH measurement for detecting microorganisms and monitoring CIP control
- How the latest pH measurement systems are safe for F&B processes
Improved Productivity and Greater Safety
pH in food and beverage processing has great significance for quality and safety. Many processes in the F&B industry can be controlled and optimized via the pH value. The detection of undesirable microorganisms or malfunctions of the CIP control system are part of this.
Until now, pH has usually been determined via a sample measured in the lab. This approach is time-consuming, labor intensive, and prone to errors.
This webinar shows how continuous pH measurement can be used to safely evaluate and control processes in their course, what influence this has on quality and process control, and how the use of resources can be optimized.
In-line measurement of pH in food and beverage processing has been hampered by the fragility of glass pH sensors. In the webinar, we show a new, unbreakable pH sensor that provides the accuracy and speed of response of glass pH sensors. The sensor's properties in operation and during CIP are also discussed.
Speakers
Holger Schmidt
Mettler Toledo
Holger Schmidt backs up his practical know how as brewer and malster with a brewmaster degree from TUM Weihenstephan. For two decades he has been globally mediating the triangle between Food and Beverage producers, plant and machine builders, and automation companies, with a focus on hygienic sensor technologies.
