Food and Beverage
Sensors for use in food applications that can withstand CIP cleaning and deliver accurate, reliable measurements.




Wort Copper


After sparging the liquid is known as wort. The wort is moved into a large tank known as a "copper" or kettle where it is boiled with hops and sometimes other ingredients such as herbs or sugars. This stage is where many chemical and technical reactions take place, and where important decisions about the flavor, color, and aroma of the beer are made. The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins, concentrate and sterilize the wort. Hops add flavor, aroma and bitterness to the beer. At the end of the boil, the hopped wort settles to clarify it in a vessel called a "whirl-pool", where the more solid particles in the wort are separated out.


Sensors and Conditions



pH Sensors for Wort Copper



Goal of Measurement:
Control acidification of wort to about pH 5 – 5.2 to improve separation of coagulated proteins

Range: Resolution: Interference: Sensor Type: Armatures:
pH 1 to pH 12 0.1 pH Hot NaOH (85°C) EASYFERM FOOD
EASYFERM FOOD ARC
RETRACTOFIT
RETRACTEX HyCIP
         
Other Conditions: Applications: Benefit of Sensor:
Boiling conditions
CIP cleaning (NaOH, HNO3)
N/A Precision measurement between CIP cycles

Part Number
Description
Quantity
 242123
EasyFerm Bio Arc 425
  
 242122
EasyFerm Bio Arc 325
  
 237240
RetractoFit
  
 243625
EasyFerm Bio K8 120
  
 243626
EasyFerm Bio K8 160
  
 243627
EasyFerm Bio K8 200
  
 243628
EasyFerm Bio K8 225
  
 243629
EasyFerm Bio K8 325
  
 243630
EasyFerm Bio K8 425
  
 243632
EasyFerm Bio VP 120
  
 243633
EasyFerm Bio VP 225
  
 243634
EasyFerm Bio VP 325
  
 243635
EasyFerm Bio VP 425
  
 243642
EasyFerm Bio 120
  
 243643
EasyFerm Bio 225
  
 243644
EasyFerm Bio 325
  
 243645
EasyFerm Bio 425