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

Filtration (PVPP, Silica Gel, Kieselguhr)

During the beer maturation stage undesirable flavor components are converted to bland tasting compounds. During the subsequent stabilization phase protein polyphenol aggregates are formed and removed by precipitation.

The remaining non-precipitated polyphenols can be removed by absorption to polyvinylpolypyrrolidone (PVPP), and the remaining haze-active proteins by absorption to silica to prevent the formation of a “chill haze” in the packaged product. PVPP with polyphenols and silica gel with proteins can be removed together with any residual yeast by kieselguhr filtration.

The beer from the storage tank is being pressed through a Kieselguhr-filter layer under pressure. The yeast remains in the filter together with the Kieselguhr and can be disposed of after termination of the filtration process. The beer that passed through the filter is collected in the pressure tank and from there passed on to the filling station.

Differential pressure is measured as an indicator for filter life time.

Sensors and Conditions

Dissolved Oxygen Sensors for Filtration (PVPP, Silica Gel, Kieselguhr)

Goal of Measurement:
Detect entry of unwanted oxygen into filter system.

Range: Resolution: Interference: Sensor Type: Armatures:
1 – 100 ppb 1 ppb None OXYGOLD G
Other Conditions: Applications: Benefit of Sensor:
None N/A None

Part Number
OxyGold G Arc 225
OxyGold G Arc 120
FlexiFit Bio
FlexiFit VV-0
FlexiFit U Bio
OxyGold G 120
OxyGold G 225
RetractoFit Bio
RetractoFit Bio 25