Our solutions for the food and beverage industry provide both safety and process control to ensure product quality, high yield, and meet safety regulations. Our gas analysis solutions for food and beverage production help increase product quality, improve reliability, and reduce risks to your plant, personnel, and the environment.
We know your process and how critical it is for our customers to protect precious and limited resources and keep our global food and water supplies safe.
We offer high-precision relative humidity and temperature hygrometers specifically designed for agricultural use. Our instruments focus on moisture control in applications such as in ripening, packaging, storage, transportation of food, climate control and many more. From supplying on-line moisture measurements for beverage grade CO2 production and distribution to making laboratory measurements for iodine, we have decades of experience in food and beverage applications.
Our portfolio delivers monitoring solutions for fermenter bioreactor off-gas composition analysis to fast and accurate analysis for control parameters such as Oxygen Uptake Rate (OUR), Carbon dioxide Evolution Rate (CER), Respiratory Quotient (RQ) and fermentation end point.
Get the most reliable, most precise gas analysis technologies available on the market today. We will work to match your needs and budget and provide the optimal, and most stable process analysis solution for your application.
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In the food and beverage industry, it is important to monitor the quality of both beverages and fill gas for several reasons:
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:
Monitoring fermentation, brewing, and culture cell processes is crucial in the food and beverage industry for several reasons:
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:
Monitoring Pure Gas, Beverage Gas, and Gas Blends is critical in the food and beverage industry for several reasons:
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:
It is important to monitor gases in milk and dairy product production for several reasons:
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.
Monitoring the fat, protein, and sugar concentrations in milk production is important for several reasons:
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:
Monitoring the moisture and solid content ratios in cheese, yogurt, and butter is important for several reasons:
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.
In food production, it is important to monitor saccharin and trace organics in water at the parts-per-million (ppm) level for several reasons:
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.
It is important to monitor return/boiler water quality to prevent system corrosion in the food and beverage industry for several reasons:
Return/boiler water quality can be monitored using various techniques, such as conductivity meters, pH meters, and dissolved oxygen meters. These instruments can detect changes in water quality that can indicate the presence of corrosion, such as increased conductivity, decreased pH, or increased dissolved oxygen levels. Regular monitoring and maintenance can help prevent corrosion and ensure that the water used in production is of the appropriate quality.
Our LAR™ QuickTOCultra™ water analyzer can monitor return/boiler water quality to prevent system corrosion in the food and beverage industry by measuring the total organic carbon (TOC) content in the water.
Organic matter in water can lead to corrosion and scaling of equipment and piping, which can reduce system efficiency and lead to product contamination. The water analyzer 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 TOC concentration in the water is determined.
By monitoring TOC levels in return/boiler water, our TOC analyzer can detect changes in organic matter content that can indicate the presence of corrosion or scaling. This information can be used to adjust treatment processes or take corrective action to prevent further damage to equipment and piping.
In addition to TOC analysis, our TOC analyzer can also measure other parameters such as pH, conductivity, and dissolved oxygen, which can provide additional information about water quality and help identify potential issues that may lead to corrosion or scaling.
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.
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