Food & Beverages - Crystallisation
Crystallisation is, of course, familiar from the sugar industry. It is also an important production step in the production of alternative sweeteners, citric acid and others. Crystallisation often occurs through the evaporation, or under vacuum, of syrups at supersaturation. The right conditions of the process, such as the growth rate of the crystals, determine the quality of the end product. So measurement and monitoring is the message.
Refractometry
An inline refractometer or Brixmeter can be installed directly in the crystallisation tank and is resistant to high temperatures, negative pressure and viscous products. The Brix meter closely follows the progress of crystallisation and controls the process in order to obtain the correct quality. Using the same equipment, the Brix value of the syrup can be checked and its dosage regulated.
For the sugar industry, specific systems and algorithms are available based on measurements with refractometers.
Turbidity measurement
A turbidity meter for measuring cloudiness measures the presence or concentration of crystals in a liquid. A turbidity measurement is used to check rinse and washing water, among other things.
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