Pressure measurement
Measuring pressure in emulsion lines
By Claudia Homburg, VEGA S
poonable cappuccino foam, fluffy cream cakes and creamy soups – when the taste buds explode with delight, it is not just because of the aroma, but often because of the
consistency of the product. The Dutch company Kievit, which belongs to the FrieslandCampina Group, is a specialist in such taste experiences. Whether in food or drink, it is the quality of ingredients that ensure a delicious taste, texture and sensory perfection. “Together with our customers, we develop ingredients for the food and beverage industry, such as foaming cream agents, coffee and cocoa blends, fat powders, whipping agents, functional blends, micro-encapsulation and cake emulsifiers,” explains Ger van den Berg, the man responsible for work preparation and planning at Kievit's Meppel site. Technologies such as emulsification, spray drying, microencapsulation and agglomeration are used to convert liquids into powders or to give products certain properties.
LonG-tErm pArtnErsHip When it comes to pressure and level measurement, FrieslandCampina Kievit relies on sensors from Schiltach, and has done so for around 15 years. Over this time, a wide variety of sensors from VEGA have been installed across the plant. “I appreciate the reliability of the instruments and know that there’s no need to worry about them,” says van den Berg, explaining his choice. “Over the years, you simply get a feeling for whether an instrument works well or not.” For example, a radar sensor from VEGA has been measuring in the company’s raw material silo since 2006. At that time, only the 26-GHz VEGAPULS 68 was available. But because the Dk value of this particular raw material is very low, accurate measurement was always a challenge. So when VEGAPULS 69 with 80-GHz technology was launched on the market, the engineering team didn’t hesitate and switched quickly to the instrument with the higher frequency. The previous measurement uncertainties were thus eliminated all at once. And since 2011, many more instruments
from VEGA have been in use: a VEGAPULS 61 non-contact radar level sensor in wastewater treatment, as well as point level switches VEGACAP, VEGASWING and VEGAVIB in various applications. Numerous pressure measuring instruments from VEGA are also in use, monitoring various production processes, for example, storage of fats and filter monitoring.
prompt intErVEntion One measuring point, however, has been under constant observation for many years: the place where emulsification is monitored. The prevailing process conditions there are typical for food production. It is warm, the temperature of the process water is 85°C and strong vibration and pressure surges are
48 January 2022 Instrumentation Monthly
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