Food & Beverages - Distillation
Distillation is a centuries-old separation and purification technique. In the food industry, distillation is mainly linked to the production of alcohol and alcoholic beverages. This technique is also used in the production of aromas and essential oils.
In addition to pressure and temperature measurement, there are several other measurement techniques that are used during a distillation process. Especially in the identification of the distillate.
Photometry
If you want to measure the colour of the distillate, a colour meter or photometer that works in the visual part of the spectrum is the obvious choice. Change of colour may indicate inferior process conditions.
Turbidity
If the distillation, and therefore the separation, does not proceed properly, undissolved particles may enter the distillate. You can monitor this with a turbidity meter for extremely low values.
Refractive index
The refractive index of a solution is measured with a refractometer. It is the ideal device for determining concentrations of dissolved substances and thus their purity. Each product has its own specific refractive index, so the measurement can be used for product identification and quality control. A refractometer in a distillation process will show you the degree of fermentation and the amount of alcohol produced at any time.
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