In the food industry we witness an increased focus on appearance and product specific firmness in order to appeal to customers. Global brands face the challenge of reproducibility around multiple production locations.
Liquids that have a gel or emulsion structure with fat, water, texture agents and air show a different behavior to shear flow than does a plain liquid like water, syrup or oil. These products need to be measured and controlled precisely despite changes in flow velocity, varying process pressure and temperature, not to mention recipe changes. Shear stress can modify the matrix so that the consumer sees or feels that the product is not according to the specification, e.g. humidity covering the top surface of a yogurt.
In this webinar, we examine the production of yogurt, mayonnaise, milk and other shear sensitive products to present the benefits of the most suitable measurement device for mass flow and density in food & beverage production. Benefits include:
- High accuracy flow and density measurement of shear sensitive liquids
- Density and concentration measurement of liquids
- Determination of air content in emulsions (N2 in mayonnaise)
Join this webinar and learn how the selection of the ideal measurement instrumentation can eliminate off-spec product in your plant and unlock incremental potential for automation in production processes.