Showing posts with label beverage. Show all posts
Showing posts with label beverage. Show all posts

Process Refractometers for Instant Coffee Production

Refractometers in instant coffee production
The morning alarm rings and you slowly rise for your daily routine.  You can’t wait to get the first taste of your day: Coffee!  One of the first things millions of people do worldwide to start their day is enjoy a nice hot cup of coffee.  Some people brew their own fresh coffee, some buy it ready made at their local convenience store or coffee shop, while others turn to their favorite brand of instant coffee (just add hot water, stir and it’s ready).

Approximately one third of all coffee consumed worldwide is instant coffee.  That number is lower in the United States, but other countries such as Great Britain and Japan love the stuff!  Instant coffee differs from the fresh ground bean version because it has already been brewed before at the factory.  The raw beans are cooked to perfection by the manufacturer.  They are then ground and brewed to very specific taste standards.  After the perfect brew is made, it is freeze dried and ground into tiny morsels just begging for some hot water to release their flavor again. 

The consistency and quality of the instant coffee that comes from each brewed batch is of vital
importance to the manufacturer.  If the end product is not consistent with the customers’ taste standards, then the brand will lose customers to other manufacturers who have a better, more consistent, brew.  It is during the brewing process where the inline refractometer plays a huge role in quality control.

process refractometer
Process refractometer sensor.

In the production of instant coffee, as large batches of coffee are brewed, process refractometers are used to monitor concentrations in evaporation procedures. The process refractometers are used to measure the amount of total dissolved solids (TDS), which refers to the amount of the soluble flavor material from the coffee bean that is extracted as a part of the brewing process. Coffee grounds are made up of about 70% non-soluble material and about 30% of soluble compounds. These soluble compounds are responsible for the coffee's taste. For a delicious instant coffee time and time again for the customer, the manufacturer must keep tight TDS tolerances on their batches of brew.  If the TDS measurement varies too much in each brewed batch, the end product will be inconsistent. This will lead to customer dissatisfaction, and ultimately loss of sales.

So the next time you enjoy a nice hot cup of instant coffee...thank the refractometer for helping maintain its’ deliciously consistent taste!

Electron Machine Corporation manufactures inline, process refractometers for large scale food and beverage production applications.

https://electronmachine.com
352-669-3101

The Important Role of the Inline Refractometer in Juice and Beverage Production

Inline Refractometer in Beverage Production
Every time a consumer purchases a beverage that they enjoy drinking again and again, it is because they love the taste of their favorite drink.  Why do they love it?  Because they have grown to trust that the taste they expect is always the same!  They continue to purchase their favorite drink because it is dependable, reliable, and delicious for them every time!

The consumer gets this feeling because of the consistency of product. The consistency is a function of production processes on the part of the manufacturer. Many drinks and beverages have a certain amount of sugar added for optimal taste.  If the process used to mix the sweetener into the drink deviates, even in the slightest, then product consistency will suffer and so will consumer satisfaction.

Enter the process refractometer.  With its precisely calibrated refractive index set to the exact parameters specified by the manufacturer, the quality and consistency of each and every product batch will fall within the acceptable quality control range.  Any deviation from the "sweetness" settings (degrees Brix) are immediately detected by the inline refractometer, and can be quickly corrected by automated signals sent to a final control element and eliminate the deviation. This ensures a quality product for consumers time in and time out, as well as keeping costly losses due to defective batches at a minimum.

Another area in beverage production where inline refractometers are used is in the container and piping sanitization processes. Each producer must keep their process components cleaned and sanitized to industry and government standards. The beverage manufacturer needs to ensure container cleanliness prior to filling, and also guarantee proper flushing of the process piping during product changeover. The cleaning process is regularly done with some aggressive chemicals, namely hydrogen peroxide and sodium hydroxide.  Inline refractometers are used to ensure the precise concentration of theses two cleaning agents. By using the specific refractive index of each chemical, a process refractometer can control the optimal amount for the cleansing processes, again ensuring quality and consistency on the part of the manufacturer, while offering peace of mind that the process components are cleaned and sanitized to exact industry and government standards.

Process refractometers proved an extremely important role in the production of juices and beverages in both the product consistency, and also the safety and cleanliness of the production process.

For more information, contact Electron Machine Corporation by calling 352-669-3101 or visit their web site at https://electronmachine.com.

Inline Process Refractometers for Food & Beverage


Inline process refractometers are used in many food and beverage applications. Some examples are beer, wine, gelatin & gummy candies, soy milk & tofu, tomato purée, ketchup, brine, canned coffee, jams, jellies, and honey.

The  process refractometer is used to assist in controlling sweetness and dissolved solids. The sensor is mounted in the sanitary process piping, while the control electronics are remotely mounted and provide outputs and communications to larger supervisory control systems.

For more information about inline process refractometers used in food and beverage applications, contact Electron Machine Corporation by calling 352-669-3101 or visiting https://electronmachine.com.

°Brix Measurement with Inline Refractometers

Refractometers measure Brix in juice
Refractometers are used to measure Brix in various juices.
A wide variety of food and beverage products rely on sweetness as a standard of consistency and quality. The unit of measurement to determine the concentration of sugar in food and beverage is °Brix (degrees Brix). Commercial processors of juices, wine, beer, soft drinks, tomato products, dairy, maple syrup, honey, jams and jellies implement the use of some form of refractometry to determine °Brix in their products.

°Brix (symbol °Bx) is the percentage of sugar dissolved in the subject product. One degree Brix equals 1 gram of sucrose in 100 grams of solution. °Bx is a degree scale from 1-100. A solution that is 15°Bx is 15 percent sucrose by weight. Measuring °Bx is based on the index of refraction or the density of the process media at specific reference temperatures of 20°C.

inline industrial refractometers
Inline industrial refractometer with control electronics.
One type of instrument used to measure °Bx is called a refractometer. Smaller food and beverage producers use hand-held refractometers to determine °Brix in product batches. Large scale producers, with continuous processing or high volume batches, use highly accurate, rugged, inline industrial refractometers which are installed on the process piping and become part of their overall control scheme.

All refractometers use the refractive index (RI) of the food/beverage concentration as the measurement method to determine °Bx.  The refractive index (or index of refraction) of a material is a dimensionless number that describes how fast light propagates through the material, or in other words, how much the path of light is bent, or refracted, when entering a material.

Refractometers often require some type of correction or linearization based upon the substance they are measuring. To account for other undissolved solids, organic acids or ethanol in the process media, specialized curves must be used. Inline process refractometers include these custom curves in the microprocessor programming, and can be selected through the refractometers user interface for varying product runs.

For more information about the measurement and control of °Brix using inline refractometers, contact Electron Machine Corporation.

352-669-3101

Refractometers for Industry

Industrial process refractometers provide safe, reliable, and accurate process measurement for the pulp and paper industry, the food and beverage industry, and the chemical industry. Electron Machine manufactures the world's most rugged refractometers and has thousands of refractometers controlling processes, improving quality, and saving cost in these industries around the world.


Refractometers for Food and Beverage Processing

Refractometers commonly used to detect sugar levels and properties of jams juices, beverages, dairy products and much more.

Electron Machine Corporation developed the first in-line process refractometer more than 50 years ago when orange juice was first concentrated. Since that time, their refractometers have been successfully applied on many more applications including the production of sucrose, fructose, dextrose, soft drinks, fruit juices, dairy, apple sauce, jams, jellies, beer, wine, coffee, tea, vegetable oils, tomato paste, ice cream and honey.

With an extremely durable Sapphire prism as its foundation, the Electron Machine MPR E-Scan combines accurate measurements with ruggedized components in the sensing head combining for years of of dependable and accurate service in harsh food production environments.

Understanding the Use of Inline Refractometers in Food and Beverage Production

refractometers for jams and jelly production
Inline refractometers are used
for jam and jelly production to
ensure consistency and quality.
This post is intended to give a basic understanding of the use of inline refractometers in commercial food and beverage production

Refraction

According to Wikipedia, "Refraction is the change in direction of wave propagation due to a change in its transmission medium."

To understand more clearly, consider this. If you place a pencil in a jar of standing in water and look through the jar, it appears to be broken at the water line. When you add sugar to the water, the pencil appears to bend even more. The reason for this is because light travels slower in water than through air. When you dissolve materials (sugar) in the solution, the light will travel even slower.  Understanding this basic concept allows you to understand how you can measure, and therefore control, the concentration on a material in a solution through the use of refraction.

Refractive Index

The refractive index (RI), is the ratio between the speed of light in vacuum and the speed of light in a given media. It determines how much light is bent, or refracted, when entering a material. The Refractive Index of air is 1.0003, and the RI of most gases, liquids, and solids is between 1 and 2.

Refractive Index is defined as:
  • RI= Speed of Light in Vacuum / Speed of Light in a Particular Medium
Applying Refraction to Food and Beverage Processing

Food and beverage industries prefer to use their own units rather than the index of refraction for controlling quality of their product. Examples are measuring sugar content in tomato products, citrus juices, and jams and jellies. These industries prefer to use the % Brix scale, which refers to the sugar concentration. Refractive Index is easily converted to % Brix units through simple calculations.

Inline Refractometers for Large Scale Food and Beverage Production

Industrial inline refractometers directly measure the Refractive Index of process fluids and then display the reading in any number of customer-desired units such as Brix, Percent Solids, Dissolved Solids, etc. 

refractometer in food and beverage process
Inline refractometer in food and beverage process
highlighting sensing element and electronics console.
There are two primary components to an inline refractometer, the electronics console and the sensing head.  

The electronics console usually contains a display of some type, and provides a standard output such as 4-20mA. Optionally, there may be some form of networking protocol such as HART® or RS-232/422. 

The sensing head is installed in line by mounting the prism assembly in a pipe and inserting this pipe section in the process line. Vessel mounting is accommodated by having the prism assembly inserted in a flange that can be attached to a storage tank or mixing tank. 

For more information on any commercial or industrial application for inline refractometers, contact visit Electron Machine at http://www.electronmachine.com or call 352-669-3101.

Inline Refractometers Used in Commercial Food and Beverage Production

refractometers for food processing
Refractometers assist in consistent quality
in commercial food and beverage processing.
All commercial food brands must assure a level of quality their users have grown to expect. A change in their product's quality can trigger a change in the customer's buying habits. The ability to provide consistent quality and taste is key to happy customers and continued sales.

For producers of many commercial food products, such as wine, fruit juice, jams, and carbonated beverages, a critical way to control quality is by measuring "Brix".

Brix is a unit of measurement used to to establish the concentration of sucrose and other sugars (as well as other dissolved solids) in aqueous solutions. When evaluating sweetness, one degree Brix (symbol °Bx) is defined as 1 gram of sucrose in 100 grams of solution, and represents the strength of the solution as percentage by mass.

Inline refractometers provide commercial food,  juice and wine producers critical information about the make-up of their product. Many commercial food processing plants use refractometers to blend their products to consistent Brix level, thus assuring consistency. Because the dissolution of sucrose and other sugars in a solution changes the solution’s refractive index, measuring this change can be used reliably to measure consistency and quality. A refractometer works by shining an LED light source from a range of angles, through a product sample, onto a prism surface. By measuring the difference in the reflection and refraction of the light source, a critical angle can be determined and the refractive index can be accurately calculated.  This measurement and calculation can be done accurately, repeatably, and with speed, so inline refractometers have proven themselves reliable instruments for the measurement of Brix in all food processing applications.

Typical applications for the measurement of sucrose, fructose, and dextrose by an inline refractometer:
  • Soft drinks, fruit juices, dairy.
  • Apple sauces, jams and jellies.
  • Beer wine, coffee, and tea.
  • Vegetable oils.
  • Tomato pastes and sauces.
  • Honey.
For any questions about the use of refractometry in food and beverage processing, contact Electron Machine Company at 352-669-3101 or visit http://www.electronmachine.com.