Chemistry - Product monitoring
Unwanted circumstances can change the quality of the product. There are many different factors that influence quality, depending on the product and the circumstances. That's why there are many different measurement and analysis techniques to monitor this.
- pH measurement: To determine any acidification.
- ORP (redox) measurement: Using this measurement you can, for example, discover changes in taste or smell.
- Conductivity measurement: Evaporation, among other things, can change the salt concentration. A conductance or conductivity measurement will notify you in good time.
- Refractometry: This is the best way to monitor the concentration of your fluid. Gas bubbles, pressure, particles, etc., all have no influence on this measurement.
- Colour measurement: Colour is one of the most notable product features. This is permanently monitored by colour measurement through light absorption in the visual spectrum.
- Turbidity measurement: The cloudiness or turbidity of the product changes as a result of crystallisation, precipitation or flocculation. This can be monitored very accurately using turbidity sensors. For very cloudy, dark or very clear liquids.
- Spectroscopy: When unwanted reactions occur in the product itself (polymerisation, etc.), or the ratio between different components changes, an online spectrometer is the appropriate technique for monitoring this.