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Yeast dosing with flow meter

Yeast dosing with flow meter

What is measured and for what reason:

Yeast is causing the fermentation. Result of the metabolism of the yeast cells is alcohol, carbon dioxide and heat. The time that is needed for a batch depends on the vitality and the amount of yeast cells that are used to start the fermentation. Yeast is used 10-15 times, so it is harvested after the work is done. The amount of living yeast cells per ml is checked in the lab, so the amount that needs to be dosed can be calculated.

Why is it special:

Yeast handling, propagation, and also dosing is very critical. If any other microorganisms grow in this area, the entire process will fail.

How can it be solved best:

Coriolis or electromagnetic flow meters should be considered for accurate yeast dosing.

Para más información: Endress+Hauser GmbH

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