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Ajinomoto needed dependable, low-maintenance sensors that were sterilizable and would tolerate the high pressures in a fermentation process. METTLER TOLEDO provided systems that not only met requirements, but offered additional benefits.
For pH and DO measurement during fermentation, Ajinomoto were using analog devices. Production engineers were aware that maintenance on the equipment was time consuming and expensive: and due to the equipment’s age, the oxygen sensors were unreliable.
To meet Ajinomoto’s requirements for reliable sensor performance, METTLER TOLEDO provided a solution using an InPro® 3253i sensor for pH monitoring and an InPro 6860i optical probe for dissolved oxygen. Optical DO sensors offer many benefits over amperometric, including very low servicing, meeting Ajinomoto’s reduced maintenance requirement.
Intelligent Sensor Management (ISM®) digital technology provides valuable features that are not possible with analog sensors. ISM in METTLER TOLEDO pH and DO sensors offers a robust digital signal, calibration away from the process, error-free Plug and Measure startup, advanced sensor diagnostics and an electronic record of each sensor’s history.
