How to optimize the inline blending process, ensure product quality and save costs.
In many applications, the inline Brix analysis of products enables automated and highly accurate process control and quality monitoring.
Especially when blending and filling juices, syrups, nectars, soft drinks, and other beverages, the refractometer IRM-11 can...
In beverage production, syrups, juice concentrates, or other components are usually blended with water according to specified recipes, then stored in stacking tanks, and finally filled into bottles or containers, which are often product-specific.
If a preliminary component, e.g., a juice concentrate, does not precisely meet the specifications or if the blending process itself is incorrect, e.g., caused by a wrong valve switching, the entire product may be defective.
It is also possible that the wrong product is bottled due to incorrect phase transition. If this is only detected during the final quality control, a complete production batch may have to be disposed of.
With a refractometer, each process step can be controlled by measuring the dissolved sugar in the liquid. If this Brix-control is made with manual samples and hand refractometers, this requires a very high workload for the personnel, e.g., every 20 minutes. In addition, an error can only be detected afterward, so that the production quantity between two samples or a complete filling batch can be affected and must be disposed of.
This allows the user to differentiate each component or product. Three essential features of the IRM-11 are the basis for its highly efficient process analysis:
ITM-51 & ITM-51R
NCS-01, NCS-02, NCS-11, NCS-12, NCS-L
TFP-47, -57, -67, -167