INSTRUMENTATION • ELECTRONICS
The Type 8098 uses SAW
technology, meaning that there is no direct contact of any sensor components with the fl uid
FOR FOOD M
anufacturers in the food and beverage industry have two main priorities: product quality and hygiene. For those
operating with diff erent fl uids – from fruit juice to milk, chocolate and beer – there are many challenges in measuring fl ow while at the same time minimising waste and energy usage. T e latest technology in fl uid fl ow measurement can overcome these challenges and deliver additional benefi ts as well. Flow measurement is a vital part of food and drink manufacturing, from
FLOWMETERS
Taking on the challenges of fl ow measurement in the food and beverage sector
fi lling vessels to measuring ingredients and controlling cleaning processes, the humble fl owmeter performs many tasks. Flowmeters in general come in many shapes and sizes, but for applications in the food and beverage sector, only a few of these are suitable to ensure hygiene standards and precision are maintained.
OPTIMISED HYGIENE Clean in place (CIP) procedures often use demineralised water as well as expensive chemicals to remove scale, bacteria and debris from process vessels and pipework.
However, using a fl owmeter that relies on the conductive properties of water, such as a magmeter, for this application can be unreliable because applications using de-ionised water or containing entrained bubbles do not provide reliable readings. One solution to these issues is to install a Coriolis fl owmeter, but the expense of this type of fl owmeter makes it an unlikely candidate because the level of accuracy aff orded by the Coriolis is not required in this application. In addition, large, cast devices can act as a heat sink – drawing temperature away from a heat sensitive
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