Food Industry Use Cases
Explore use cases tailored for the Food Industry industry
13 use cases
Dairy
Batching tank for milk cultures
Food Industry
The production of dairy cultures is a process characterised by heat treatment, cooling, inoculation, incubation and storage. Exact timing and temperatures must be maintained throughout all phases of production. In addition, contamination from outside must be avoided. Reliable level measurement and point level detection are important for maintaining an optimal process.
Cheese vat
Food Industry
The milk is mixed with the cultures and the rennet and fed into the cheese vat. The milk is then coagulated at a constant temperature of +35 °C. After it has solidified, the curd is cut. The whey is then pumped out through a pipeline. The curd is removed for further processing. Reliable point level detection prevents dry run.
Heat exchanger
Food Industry
In a plate heat exchanger, the milk is heated up to +85 °C, depending on the process, so that all germs are killed. The milk is heated in multiple sections, kept hot and cooled down again by cold, inflowing milk. This in turn warms up the inflowing milk. Reliable pressure measurement is required to maintain an optimal process in the heat exchanger.
Homogenizer
Food Industry
In order to prevent the milk fat from settling on top of the milk, either just the cream or the whole milk is homogenised in the next step. This is where the cream or milk is pushed through micro-sized nozzles, which reduces the size of the fat globules and distributes them evenly in the liquid. The homogenised cream is then returned to the skimmed milk. Pressure in the feed line is monitored to control the homogenisation process. At the same time, pressure monitoring of the hydraulic oil ensures optimal control of the pistons.
Jam cooking kettle
Food Industry
Deseeded fruits and other ingredients for the production of jam are weighed and placed in a cooking vessel and gently heated. The cooking process takes place in a closed vacuum boiler at a temperature of 65 °C to 85 °C, in order to maintain the product quality and preserve the fruits’ flavours and colours. Pressure transmitters are deployed to closely monitor the vessel pressure and jam cooking process to ensure the setting point for the conserve is reached. One transmitter measures the head pressure, the other at the bottom of the tank measures the total pressure. The difference between the two is used to calculate the level with great precision.
Mixing tank for soft cheese production
Food Industry
In the production of soft cheeses, various types of cheese are mixed and melted in a mixing tank. The cheese collects on the walls of the tank and is scraped off again by large spatulas. To ensure efficient production of the soft cheese, reliable level measurement is required.
Preheater
Food Industry
After the raw milk has been delivered and stored, it is first preheated to approx. +55 °C in the preheater before being passed on for separation. To ensure an optimal heating process, both the cool and hot water need to be monitored by a reliable pressure measuring system.
Raw milk tank
Food Industry
The incoming raw milk is stored at a temperature of about 4 °C and stirred gently at all times to ensure it is kept until it is forwarded for further processing. As well as measuring the level in the vessel, the milk is protected against contamination with an overpressure. Point level detection prevents any overfilling of the raw milk tank.
Separator
Food Industry
After the raw milk has been heat treated, it is cleaned in the separator and separated into the components cream and skimmed milk. The raw milk and cream are brought back together again in mixtures that depend on the desired fat content. To ensure a continuous supply of raw milk to the separator, the pressure in the raw milk supply line is monitored. The pressure in the skimmed milk and cream outlets is also regulated to ensure uniformity and standardisation. A point level detection system monitors the separated solid particles, such as the dirt or bacteria that settle to the bottom of the separator, and controls the cleaning processes.
Stirring and batching tank for yoghurt
Food Industry
The milk lactose is converted to lactic acid under controlled heating in stirring and batching tanks. This process thickens the milk to yoghurt and gives it its sourish taste. The resulting product is then cooled down. In further processing into a fruit based yoghurt, berries, nuts or grains are added and stirred in. The level and point level detection must be reliably detected to enable optimal filling of the vessel.
Storage container for rennet
Food Industry
The rennet is needed to coagulate the milk when making cheese. It is stored in a storage container and metered out into the cheese vat as needed. Reliable level and point Level detection are essential to ensure that sufficient rennet is on hand for continuous cheese production.
Storage tank for milk and milk products
Food Industry
Milk and milk-based products such as cream, standard and pasteurized milk have to be stored in the correct quantities depending on production requirements. Since whole milk tends to separate into milk and cream even at low temperatures, it has to be circulated during storage. The quality of the milk must not be affected by stirring. To ensure that the circulation does not begin until the agitator is completely covered with product, a reliable measurement is required.
Supply tank of a filling machine
Food Industry
Yoghurt is stored in the supply tank of the filling machine. Reliable level measurement and point level detection are important for maintaining the filling process. A point level sensor is also used to prevent dry running of the supply to the machine.
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