clasificaciones > bebidas > cerveza

pH measurement solution for mash production

pH measurement solution for mash production

What is measured and for what reason:

Beside the temperature, pH is an important criteria in the mash production, for malt, but also in the adjunct cooker. The right pH is essential the for a successful mash process, because the enzymes work in specific ranges.

Why is it special:

The mash is sticky because of sugar and proteins, the grains may build a layer on the sensor. The sensor needs to be kept clear of this layer. The temperature in the vessels is between 50 and 80°C. The vessels are cleaned with a CIP system.

How can it be solved best:

The pH system, build with an Endress+Hauser electrode, glass or ISFET, combined with an CPA 475 retractable process connection and a CPG 30 cleaning and calibration device fits perfect, because the sensor can be cleaned, even if the production is ongoing. The calibration system provides stable quality and process control without manual work.

Para más información: Endress+Hauser GmbH

---

Reply to this article

All fields are required. Your personal information will not be displayed on our website. Hyfoma does not supply machines, but only refers to the companies that do. Most of the suppliers listed supply machines for the food industry, and do not produce food themselves.

Name:		Email:
Función:		Compañía:
Send this reply to: Choose...HyfomaEndress+Hauser