Beverage and fill gas quality

In the food and beverage industry, it is important to monitor the quality of both beverages and fill gas for several reasons:

• Taste and Flavor: High-quality beverages are critical to the overall taste and flavor of a product. Even a small change in the quality of the beverage or the fill gas can have a significant impact on the taste of the final product. Therefore, it is essential to monitor the quality of these components to ensure consistent taste and flavor.
• Safety: Poor quality fill gas can lead to contamination of the product, which can pose a health risk to consumers. Similarly, the use of low-quality beverages can lead to bacterial growth and spoilage of the product. Monitoring the quality of these components can help ensure the safety of the final product.
• Consistency: In the food and beverage industry, consistency is key. Consumers expect a consistent taste and quality from a brand, and any variation can result in dissatisfaction and lost sales. By monitoring the quality of beverages and fill gas, companies can ensure that their products meet the same high standards every time.
• Compliance: The food and beverage industry is heavily regulated, and companies must comply with a range of safety and quality standards. Monitoring the quality of beverages and fill gas is an important part of meeting these standards and ensuring compliance with regulations.

Our TIGER OPTICS™ Prismatic™ 3   laser-based, multi-species trace gas analyzer is a sensitive and precise instrument used to monitor beverage and fill gas quality in the food and beverage industry. Here’s how it works:

• Laser-based technology: Uses a high-powered laser to detect trace amounts of gases. The laser beam passes through a gas sample, and the gas molecules absorb some of the laser light, which changes the laser’s properties. The laser light that has passed through the gas sample is then analyzed to determine the gas composition.
• Multi-species detection: Can detect multiple gas species simultaneously. This is important because beverage and fill gases can contain a variety of gases, such as oxygen, carbon dioxide, nitrogen, and methane. It can detect and quantify each of these gases individually, providing detailed information about the gas composition.
• Sensitivity: Highly sensitive instrument that can detect trace amounts of gases. This is important because even small variations in gas composition can have a significant impact on product quality and shelf life.
• Real-time monitoring: Provides real-time monitoring of gas composition, allowing for immediate corrective action if necessary. This is important because any changes in gas composition can affect product quality and shelf life, and quick action can help prevent product spoilage.

FERMENTATION, BREWING AND CULTURE CELL

Monitoring fermentation, brewing, and culture cell processes is crucial in the food and beverage industry for several reasons:

• Quality control: Monitoring fermentation, brewing, and culture cell processes allows for the identification of any deviations from the expected outcome. This allows for quality control of the final product to ensure that it meets the desired standards.
• Process optimization: Monitoring these processes can help identify areas for optimization, leading to more efficient and cost-effective production. This can be achieved by adjusting factors such as temperature, pH, and nutrient levels.
• Consistency: Monitoring these processes ensures consistency in the final product. This is important for establishing brand identity and maintaining customer loyalty.
• Safety: Fermentation, brewing, and culture cell processes involve the growth of microorganisms, which can lead to contamination of the final product. Monitoring these processes ensures that any contamination is identified and dealt with before the product reaches the consumer.
• Research and development: Monitoring these processes can provide valuable insights into the chemistry and biochemistry involved in the production of food and beverage products. 

Our Fixed Magnetic Sector Mass Spectrometer MGA 1200CS™ is an advanced instrument used in the food and beverage industry to analyze the composition of various samples, including fermented products, brewing, and culture cells. Here are some ways in which the instrument is used in the industry:

• Fermentation monitoring: Used to analyze the volatile compounds produced by the microorganisms. This helps the industry to understand the fermentation process and optimize it to produce the desired products. For example, in the production of beer, the instrument can be used to monitor the concentration of different types of alcohols, esters, and acids that contribute to the flavor profile of the final product.
• Quality control: Used in the food and beverage industry to analyze the composition of raw materials, intermediates, and final products. This helps to ensure that the products meet the required standards and are of consistent quality. For example, in the production of wine, the instrument can be used to analyze the concentration of different types of phenolic compounds, which contribute to the color and taste of the wine.
• Research and development: The instrument is also used in the food and beverage industry for research and development purposes. By analyzing the composition of various samples, researchers can understand the complex chemistry involved in the production of food and beverage products. This information can be used to develop new products or improve existing ones.

Pure and Beverage Gases, and Gas Blends

Monitoring Pure Gas, Beverage Gas, and Gas Blends is critical in the food and beverage industry for several reasons:

• Quality Control: The quality of the gas used in food and beverage production can impact the final product’s quality. Monitoring the purity of the gas can ensure that the product meets the desired quality standards.
• Safety: The use of gas in the food and beverage industry can pose safety risks if it is contaminated with impurities such as moisture, oil, or other particles. Monitoring the purity of the gas can help prevent such risks.
• Cost-effective production: The gas used in the food and beverage industry can be expensive. Monitoring the purity of the gas ensures that the right quantity is being used, which helps to optimize the production process and reduce costs.
• Regulatory Compliance: The food and beverage industry is highly regulated, and companies must comply with strict guidelines on the quality of the gas used in production. Monitoring the purity of the gas ensures compliance with regulations and avoids legal issues.
• Consistency: The quality of the gas used in the production of food and beverage products can impact the final product’s consistency. Monitoring the purity of the gas ensures that the final product has the desired flavor, aroma, and texture.

Our EXTREL™ MAX300-RTG™ 2.0 Quadrupole Mass Spectrometer which ionizes gas molecules and separates them based on their mass-to-charge ratio. The ions are then detected and measured, providing information on the gas composition. The system can analyze gases in real-time, allowing for immediate process control and adjustment.  It can monitor fill gas quality, process control, and compliance. Here’s how it works:

• Fill gas quality: Used to analyze the composition of fill gases, such as nitrogen, carbon dioxide, and oxygen, used to package food and beverage products. This helps to ensure that the fill gas is of the required quality and purity to maintain the product’s quality, freshness, and shelf life.
• Process control: Can be integrated into the production line to monitor the fill gas composition in real-time. This allows for process control and adjustment to ensure that the fill gas composition remains within the required range. This helps to ensure consistency in product quality and avoid product spoilage.
• Compliance: The food and beverage industry is subject to strict regulations on the quality and composition of fill gases used in production. The MAX300-RTG 2.0 can be used to monitor the composition of fill gases and ensure that they comply with regulatory requirements.

Milk & Dairy Production

It is important to monitor gases in milk and dairy product production for several reasons:

• Quality control: Gases such as oxygen and carbon dioxide can affect the quality and shelf life of dairy products. For example, too much oxygen can cause spoilage and off-flavors, while too little carbon dioxide can cause a loss of texture and flavor. Monitoring the levels of these gases can help ensure that dairy products are of high quality and meet customer expectations.
• Food safety: Certain gases such as nitrogen can be used to help control the growth of harmful microorganisms in dairy products. Monitoring gas levels can help ensure that these microorganisms are kept at safe levels, reducing the risk of foodborne illness.
• Regulatory compliance: The dairy industry is subject to strict regulations governing the composition and quality of milk and dairy products. Monitoring gas levels can help ensure compliance with these regulations, as well as help demonstrate due diligence in food safety.
• Process optimization: Monitoring gas levels can also help optimize production processes. For example, adjusting the levels of oxygen and carbon dioxide in the packaging of dairy products can help extend their shelf life, reducing waste and improving profitability.

Our FT-NIR Process Analyzer ANALECT® DIAMOND MX™ is an advanced analytical instrument that is used in milk and dairy production for the analysis of various parameters in milk, such as fat, protein, lactose, and total solids. Here’s how it works:

The DIAMOND MX is a Fourier-transform near-infrared (FT-NIR) process analyzer used in milk production to monitor various quality parameters of the milk in real-time.  The system works by shining a beam of light onto the sample, and measuring the amount of light that is absorbed by the sample at different wavelengths. This absorption is influenced by the chemical composition of the sample, including its fat, protein, lactose, and total solids content.

The DIAMOND MX uses a software program that contains a database of reference spectra and calibration models for milk analysis. These models are developed using a process called chemometric modeling, where a large number of samples with known chemical composition are measured using the analyzer, and the resulting data is used to create a mathematical model that can predict the chemical composition of unknown samples.

Precise control of fat, protein and sugar concentrations 

Monitoring the fat, protein, and sugar concentrations in milk production is important for several reasons:

• Product quality: The fat, protein, and sugar concentrations in milk are key indicators of product quality. Milk with the correct composition will produce better-quality dairy products with desirable characteristics such as texture, flavor, and shelf life.
• Process control: Monitoring these parameters is important to control the milk production process. By measuring the fat, protein, and sugar concentrations, dairy manufacturers can make adjustments to the production process to ensure that the final product meets desired specifications.
• Regulatory compliance: In many countries, there are regulations that set standards for the composition of milk and dairy products. Monitoring the fat, protein, and sugar concentrations ensures that products meet these standards and comply with regulatory requirements.
• Cost control: The fat, protein, and sugar concentrations in milk can affect the yield of dairy products. By monitoring these parameters, manufacturers can optimize the production process to maximize yield and reduce waste.

Our Full Spectrum GUIDED WAVE™ NIR Laboratory Spectrometer Lab NIR-O™ is a powerful analytical instrument used in milk production to analyze various parameters in milk, including fat, protein, lactose, and total solids. Here’s how it works:

• Near-infrared spectroscopy: The Lab NIR-O uses near-infrared (NIR) spectroscopy to analyze milk samples. NIR light is shone onto the sample, and the reflected light is analyzed to determine the chemical composition of the milk.
• Calibration: To use the Lab NIR-O, a calibration model must first be created. This involves analyzing a large number of milk samples with known chemical composition, and using this data to create a mathematical model that can predict the chemical composition of unknown samples.
• Sample preparation: Before analysis, milk samples must be homogenized and placed into a sample cup. The sample cup is then placed into the instrument.
• Analysis: Once the sample cup is in place, the Lab NIR-O™ shines NIR light onto the sample and measures the reflected light. The instrument then uses the calibration model to predict the chemical composition of the milk sample.
• Results: The Lab NIR-O provides immediate results, allowing for quick feedback on product quality and process control. The results can be used to adjust production processes and ensure consistent product quality.

Monitoring the moisture and solid content ratios

Monitoring the moisture and solid content ratios in cheese, yogurt, and butter is important for several reasons:

• Product quality: The moisture and solid content ratios in these products are key indicators of product quality. The ideal moisture and solid content ratios will produce products with desirable texture, consistency, and flavor.
• Process control: Monitoring these parameters is important to control the production process. By measuring the moisture and solid content ratios, dairy manufacturers can make adjustments to the production process to ensure that the final product meets desired specifications.
• Yield and cost control: The moisture and solid content ratios in dairy products can affect the yield and cost of production. By monitoring these parameters, manufacturers can optimize the production process to maximize yield and reduce waste.
• Regulatory compliance: In many countries, there are regulations that set standards for the composition of dairy products. Monitoring the moisture and solid content ratios ensures that products meet these standards and comply with regulatory requirements.
• Shelf life: The moisture and solid content ratios in dairy products can affect their shelf life. Products with too much moisture may spoil more quickly, while products with too little moisture may become dry and unappealing. By monitoring these parameters, manufacturers can ensure that their products have an appropriate shelf life.

Our GUIDED WAVE™ Process NIR Spectrometer for In-line NIR-O™ is a near-infrared (NIR) spectrometer that can be used to monitor the moisture and solid content ratios in cheese, yogurt, and butter in real-time. It is designed to be used in-line during the production process, allowing for continuous monitoring and control of the product quality.

The system works by shining a beam of light onto the sample, and measuring the amount of light that is absorbed by the sample at various wavelengths. The absorption of light at different wavelengths is influenced by the chemical composition of the sample, including its moisture and solid content ratios.

The NIR-O spectrometer uses chemometric models that have been developed using a large database of reference samples to predict the moisture and solid content ratios of the sample being measured. These models are developed using a process called calibration, where a large number of samples with known moisture and solid content ratios are measured using the spectrometer, and the resulting data is used to create a mathematical model that can predict the moisture and solid content ratios of unknown samples.

During operation, the NIR-O spectrometer sends a beam of light through a window in the production line and into the sample. The light that passes through the sample is then collected by a detector, and the resulting signal is processed by the chemometric models to calculate the moisture and solid content ratios of the sample. This information can be used to adjust the production process in real-time to ensure that the final product meets desired specifications.

Saccharine and trace organics in water (ppm level)

In food production, it is important to monitor saccharin and trace organics in water at the parts-per-million (ppm) level for several reasons:

• Food safety: The presence of certain organic compounds in water can indicate the presence of contaminants that could pose a health risk if consumed. Monitoring for these contaminants can help ensure that the water used in food production is safe for consumption.
• Product quality: Water is a critical ingredient in many food products, and the quality of the water can affect the quality of the final product. Monitoring for saccharin and trace organics can help ensure that the water used in food production is of the appropriate quality to produce high-quality food products.
• Regulatory compliance: The food industry is subject to strict regulations regarding the quality of the water used in production. Monitoring for saccharin and trace organics can help ensure compliance with these regulations and avoid costly fines and legal issues.

To monitor saccharin and trace organics in water, various techniques are used, such as gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS). These techniques involve separating the compounds of interest from the water sample and then identifying and quantifying them using a mass spectrometer. The resulting data can then be used to monitor the quality of the water and ensure compliance with regulatory requirements.

Our LAR™ QuickTOCultra™ water analyzer can monitor saccharin and trace organics in water at the parts-per-million (ppm) level. This water analyzer is a total organic carbon analyzer that uses ultraviolet (UV) radiation to oxidize and convert organic carbon compounds in the water sample to carbon dioxide (CO2). The resulting CO2 is then measured by a non-dispersive infrared (NDIR) detector, and the total organic carbon concentration in the water is determined.

The QuickTOCultra water analyzer is a sensitive and reliable method for monitoring organic compounds in water, including saccharin and trace organics, at low concentrations. It can detect concentrations as low as a few parts per billion (ppb) and is commonly used in the food industry to monitor water quality and ensure compliance with regulatory requirements.

However, it’s worth noting that while our QuickTOCultra analyzer is a useful tool for monitoring organic compounds in water, it is not a selective method and cannot identify specific compounds. Therefore, if the presence of saccharin or specific trace organics is of particular concern, additional analytical methods such as GC-MS or LC-MS may be necessary to confirm their presence and identity.

Dryers & End Point Determination

Monitoring moisture content is important in the food industry because it can help to ensure accurate endpoint determination, improve product yield and production efficiency, and minimize waste.

Moisture content is a critical parameter in many food production processes. It can affect the taste, texture, and shelf life of products. Additionally, moisture content can impact the yield and production efficiency of processes. For example, in baking, the moisture content of dough can affect its rise and texture. In meat processing, the moisture content of meat can affect its weight and texture.

By monitoring moisture content during production, manufacturers can ensure that products are processed to their optimal endpoint. This can help to improve product quality, reduce waste, and increase yield. For example, in baking, if the dough is too dry, it may not rise properly, and the resulting baked goods may be too dense. On the other hand, if the dough is too wet, it may be difficult to handle and shape, and the resulting baked goods may be too moist or have a shorter shelf life.

Moisture monitoring can also help to reduce waste by preventing over-drying or over-cooking of products. By determining the optimal endpoint, manufacturers can minimize the amount of product that is discarded due to quality issues. Additionally, by reducing waste, manufacturers can improve production efficiency and reduce costs.

Our EXTREL™ Real-Time, Multi-Stream, Industrial MAX300-BIO™ is a mass spectrometer that can be used in the food industry to monitor solvent drying and endpoint determination. Here is how it works:

First, the sample is introduced into the mass spectrometer, either directly or through a sampling system. Then, the mass spectrometer analyzes the sample to determine the molecular weight of its components. This information can be used to identify the presence of specific compounds in the sample, including solvents and other volatile organic compounds (VOCs).

During solvent drying, the MAX300-BIO can monitor the concentration of solvents in real-time, allowing for precise control of the drying process. This can help to ensure that the solvent is completely evaporated before the next step in the process, preventing contamination of the final product.

Endpoint determination can also be monitored using the MAX300-BIO. By analyzing the concentration of specific compounds in the sample, the mass spectrometer can determine when the process has reached its desired endpoint. This can be used to ensure that the process is stopped at the optimal time, preventing over-drying or over-cooking of the product.