DS-FEB22-PG12_Layout 1 11/02/2022 13:11 Page 1


FEATURE SENSORS & SENSING SYSTEMS


Innovative sensing solutions from Baumer are being specified for applications within the dairy industry. Here we find out why…


rich foods are claimed to have nutritional benefits to support the build-up of muscle, which is why sportsmen and women frequently use additional protein powders and shakes. The production of this can be optimised if filtration processes are monitored using the right sensors. Homann, part of the Müller Group,


M


manufactures dairy products including yogurts, milk drinks, mayonnaise and salad dressings. Here, monitoring sensors from Baumer have been specified to maximise process optimisation in the company’s production processes. The basis for proteins that can be used for


food fortification is provided mostly by whey or skimmed milk, which need to be filtered step- by-step to increase protein concentrations in order to obtain a concentration with as high a protein content as possible. This is then dried and processed further. This is a very energy intensive process, and its


effectiveness largely depends on the condition of the filter. However, calorimetric flow sensors can facilitate the monitoring of the condition of the filter, helping to optimise the quality and cost-efficiency of protein extraction. Cross flow filtration technology is usually


the preferred option for filter units used in the dairy industry, typically to increase the protein content in milk or whey where the media – the so called ‘feeds’ – are pumped through filters until the remaining concentrate reaches the desired dry mass. An indicator of the effectiveness of the


filtration pumps (and therefore the filtration process) is usually a combination of temperature and pressure measurement. The pressure differential of the measured values before and after filtration means conclusions can be drawn about the effectiveness of the filter, such as clogging. However, a


any foods products today – such as yogurts, milk drinks and quark – are enriched with additional protein. Protein-


better solution would be to measure the flow rate of the medium – if the flow rate is too low, the filter clogs up faster and needs to be cleaned or replaced. When module batteries are connected in parallel, shifts and variations in flow patterns are a problem. If the flow rate is too high, the permissible pressure loss per module is exceeded and the modules telescope. Temperature is another important factor.


Temperatures around 122˚F favour filtration without denaturation of the thermo-sensitive whey proteins, meaning that process temperatures must also be monitored.


FLOW AND TEMPERATURE Capable of measuring both temperature and flow rate, the FlexFlow thermal flow sensors from Baumer are said to be an effective and cost-effective solution for filter monitoring. Virtually maintenance-free, these allow for reliable monitoring of the cross-flow filters for many years. The sensors are based on the calorimetric


measurement principle. They feature IO-Link and, depending on settings and connections, either two switching outputs, or one switching and one analogue output (4-20 mA/ 0-10 V). The PF20H and PF20S versions are suitable for hygienic and industrial applications. The combination of two measuring functions in one sensor reduces the number of measuring points in closed systems and minimises costs of installation, service and storage. Thanks to their symmetrical, centered design, the sensors can be optimally installed in the process independent of their installation position and orientation, guaranteeing precise measurements and process safety. Furthermore, several sensors can be


simultaneously configured via IO-Link, which simplifies switching point adjustment for different process stages during set-up or batch


changeover; and also saves time. Diagnostic data polling and evaluation is possible at all times, increasing system uptime. FlexFlow sensors have a robust, stainless


steel housing, with integrated electronics and evaluation unit which eliminates the need for complex wiring and control cabinet assembly. Additional user interfaces are therefore not required, which simplifies operation and allows for efficient process management. All models are temperature resistant to 150˚C and thus CIP (Clean-in-Place) and SIP (Steam- in-Place) capable.


CONDUCTIVITY MEASUREMENT Most cycles in dairy product processing require CIP, and this reproducible process must precisely define detergent dosing, regardless of pressure and/or temperature variations. At Homanns’ CIP installations in Bottrop, Baumer’s new CombiLyz conductivity sensor was selected when dosing needed to be improved. This ensures precise measured


results at a maximum deviation of <1%. The measuring connection of the inductive sensing element provides a 6.6mm wide channel which will tolerate fabric or solid- containing media – and this has helped Homann to optimise detergent dosing and reduce raw material costs.


Baumer www.baumer.com/gb/en/


SENSING THE WHEY FORWARD


12 DESIGN SOLUTIONS FEBRUARY 2022


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66