SUGAR PRODUCTION
Sugar industry
Brix and density measurement in thin juice, thick juice, vacuum pans and lime milk. The subpage shows the process steps and seven existing installation examples.
About the sugar industry ↗APPLICATIONS · FOOD INDUSTRY
Process measurement technology for the food industry
Measure concentration, density and moisture content directly during the production process.
The measurement task depends on the medium and the process step. Discover the applications of the MicroSinus in the sugar industry and in olive oil production – from juice processing and crystallisation to extraction and separation.
Applications in detail
EDIBLE OILS
Olive oil production
Moisture, solids concentration and density in olive paste and process streams: measurement tasks during malaxation, decanter feeding, separation and olive pomace utilisation.
On olive oil production ↗Measuring principle and design
The MicroSinus utilises microwave transmission for continuous measurement in aqueous media. Calibration is tailored to the product, the target parameter and the intended operating range. For other foodstuffs, such as dairy products or pastes, we will discuss the specific measurement task with you.
Define the measurement task before making a selection
In food production, similarly named parameters can provide answers to different questions. In a sugar solution, for example, a calibrated Brix reading is the key factor; in the case of olive paste, moisture content, solids concentration or density may be important for the respective process step. The specific product, the operational context and the intended use of the value are decisive. The fact that Brix, moisture and dry matter are all expressed as percentages does not automatically make them interchangeable. The detailed pages therefore explain the measurement points separately according to their application.
For planning purposes, describe the normal production process and the expected product changes. Specify the intended measurement range, the temperature and pressure conditions, and the available installation location. For pastes, emulsions and suspensions, details regarding mixing, air ingress and potential deposits are helpful. This information is assessed in conjunction with the specific sensor arrangement. Requirements regarding materials, cleaning and integration into the plant must also be tailored to the respective design.
Check laboratory samples and process values together
For application-specific calibration, reference samples are required that cover the intended product conditions. Record the sampling time, product name and reference method, and assign the appropriate process value. Additional control samples show whether the relationship also holds true outside the points used to generate the calibration curve. Following a change in formulation or a process modification, you should check whether the previous assignment still applies. For an initial consultation, you can attach existing laboratory results and a description of the measurement point.
Which measuring point would you like to monitor?
Describe your food product, the process step and the desired measurement parameter. We will advise you on the appropriate configuration.