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Beer Filtration, pressure measurement
Beer Filtration, pressure measurement
What is measured and for what reason:
Beer is filtered to get rid of yeast cells and protein fractions. Pressure is the most important parameter in the filtration processes. The filtration process is monitored by the speed of product flow, but mainly by the differential pressure between infeed and outlet. The proper dosing is based on this data. The inlet pressure is controlled since high pressure will cause an early blocking of the filter.Why is it special:
High humidity during cleaning, extreme product temperatures, along with a high level of condensation, makes this installation special. A reliable and stable measurement is required for a successfully used filter. The brewer tries to prevent any pressure shock, but they can akways happen a fast stable measurement is needed all the time. Filtration removes all microorganisms out of the product. Therefore, filtration is an extremely hygienic process and all instruments used in this step must meet the highest sanitary standards. That means that the instruments need to fulfill highest hygienic standards.How can it be solved best:
The Endress + Hauser Cerabar pressure use a ceramic cell that provides a very reliable signal, even after pressure shocks. Hygienic design combined with easy operation make this instrument of choice for this application. Two sensors can be used to provide their signal to a control system, which calculates the differential pressure. Another possibility is to use a differential pressure sensor, which does not need any calculation.Voor meer informatie: Endress+Hauser GmbH
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