Case Study
Case Study: In-Line pH Measurement Ensures Quality Product
The customer, through a consumer survey, identified that 80% of consumer dissatisfaction was related to inconsistent taste. Through evaluation of their production process they determined that a likely cause was the lack of accurate control in the addition of citric acid. Citric acid is used for pH balance of the product. Not enough citric acid raises the pH above 3.4, giving the product a flat taste. Too much citric drops the pH below 2.8 resulting in a vary tart taste.
The quality check prior to packaging was a grab sample from each 200,000 lb batch which was evaluated in the lab. This sample method was not sufficient and could result in loss of product. Production needed to have real time data on pH measurement so that fill operations could be stopped if the finished product was outside set specifications.
Solution
Endress+Hauser provided a test using the iSFET non-glass CPS471D sensor with a Liquiline CM42 transmitter to provide
continuous pH measurement.
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