Improve Dairy Processing

プログラム概要

The impact of pH on dairy production
Issues with lab pH measurement
The value of continuous pH data
How the latest pH measurement systems can improve dairy processing

Higher Quality and Greater Productivity

The impact pH has on food quality and safety is significant. For decades, food producers have used the pH value determined by sampling, to check the progress of production processes. However, a sample only provides an insight into production at the time it was taken. In addition, significant labor and time are involved in taking and analyzing samples.

In this webinar, the presenter will show that it is not only the labor and effort in lab determination of pH that can be issues; opportunities to react timely to incorrect operations can be missed, and undesirable microorganism activity and the accidental dosing of CIP detergents can be spotted late. Such event leads to time-consuming and costly efforts for correction.

We will look at how the continuous monitoring of pH with in-line sensors can avoid all these issues, and the positive impact real-time pH data can have on product quality, production costs, process safety, and production planning.

In-line measurement of pH in food and beverage processing has been hampered by the fragility of glass pH sensors. We will present a new, unbreakable pH sensor that provides the accuracy and speed of response of glass pH sensors, opening up opportunities to measure in-line with safe and easy-to-handle technology, and improve dairy processing. The sensor's properties in operation and during CIP will also be 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.

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