Food and Beverage Industry

CIP   system (Clean In Place)

Food and beverage processes must be periodically sanitized to avoid the on-going risk of contamination through bacterial growth.  CIP (Clean In Place) is an automated cleaning system used to sanitize the interior surface of food and beverage process piping, vessels, pumps, and other equipment. 

CIP cleaning is done at regular intervals between scheduled production batches.  The process is shut down and the CIP system will flow alternating acid and alkaline cleaning solutions throughout the entire process.  Each cleaning solution is followed with a rinse water solution to remove any residual chemicals from the process. 

Four electrode conductivity measurements are critical for proper CIP control.  The conductivity of each cleaning chemical as well as the rinse water will be measured for each cleaning stage.  Conductivity is also used for concentration measurements in blending of fresh cleaning chemicals for use in the CIP system.   

Sugar Processing

Sugar cane is harvested and processed with water to form raw cane juice, which has low pH and contains dissolved impurities. Hydrated lime is added to the juice to raise the pH and to react with the impurities to form insoluble calcium organic compounds that can be removed.

The challenges to pH measurement of these process including high suspended solid in process can plug reference junction quickly, high temperatures, pH raising level, sulfides can poison the sensor.

LECOL pH sensor model B65/B75 is the recommendation for this application because the solid reference design gives process chemicals longer path to reach out he silver reference , that is makes sensor have longer lifespans.