Fully automatic pH measurements during carbonatation of sugar production
Today, sugar is one of the most important foods globally. It is produced in 127 countries. In Germany the per-capita consumption is approx. 35 kg per year.
Measurement requirements
During sugar production, which in Europe takes place up to 100 days after the harvest of sugar beets in September, it is important to check and clean measuring points several times a day.
Often the pH sensors must be cleaned using an acidic cleaning agent, e.g. amidosulphonic acid. Electrode life is reduced by abrasion and blocking of the reference system.
Until today, automation of the cleaning (and calibration) procedure has failed due to the probes and holders used. Metallic ball valve or displacement probes get stuck after a short time thus leading to failure of the pH measurement. Plastic probe holders do not withstand the mechanical and thermal stresses.
Our solution
The rotating ceramic seal of the Ceramat WA 150 is not influenced by incrustations and the static probe housing shows hardly any deposits. In conjunction with the automatic Unical controller, the sensor is automatically cleaned and calibrated at regular intervals.
Due to the sluggishness of the process (1 measured value per 30 minutes), the sensor can stay in the rinsing chamber and just briefly be moved into the process for measurement (e.g. for 10 seconds every minute) to increase its service life.
Cleaning is fully automated using amidosulphonic acid. This system allows fully automated operation of the measuring point during the complete production process with just one sensor replacement.
