The 640nm LED works well from 0% to 85% product and the IR+ works very well from 85% to 100% product.

Technical features:

Power: 24VDC

Output : 4-20mA (I/o Link available)

Process temperature: 212F with normal option and 350F with high temperature option

Process connection: tri-clamp, flange, Welded coupling (recommended for stiscky products)

Applications: Yogurt moisture, Quarks, Protein in greek, Cream FAT %, Skim milk FAT %, Process cheese Moisture.

Where to install the meter:

-cream/skim Separator discharge

-yogurt or pudding packing machine

-protein separator

Hygienic certificates: EHEDG, 3A, FDA on seals

Electrical certificates: SGS UL, CE

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Perfect tiny phase transition sensor for Milk, cream, dairy products, CIP, HTST. Water to product to water , spill detection. ROI is very fast.

The technology is coming from Satron Instrument Finland www.satron.com

• Power: 24VDC  Output 4-20mA active online turbidity
• Process coupling: tri-clamp 1.5", 2"
• Turbidity range 0-300 000 NTU adjustable
• Response time: 0 to 30 sec adjustable
• Lens: Sapphire
• Color independent 880 nm Near infra red (other wavelengths available)
• Ambient: -22°F to 176°F
• Process temperature : 212°F continuous, 320°F with high temperature option
• Deviation 0.1%
• Operating pressure -1 to 30Bar (-14 to 435PSI)
• No drift possible, no re-calibration.
• Seals : EPDM, compliant 3A and EHEDG and FDA
• HART compatible
• Approved : 3A, EHEDG, CE, SGS (UL)

With the same design meter you can also Monitor FAT.

The post Suspended solids turbidity meter appeared first on Milktronics Online instruments.

PASVE ® is a ball-type mounting & service valve for SATRON VG and HG type level and pressure transmitters. PASVE ® makes it simple to disconnect the transmitter from the process for maintenance and cleaning, without stopping the process or draining the tank. PASVE ® is available in a manually operated type or equipped with a pneumatic actuator.

Unstable pH readings and inaccurate results are major challenges faced while measuring the pH of milk samples. Milk samples, which are rich in protein content, pose the problem of precipitation in interaction with the outflowing electrolyte. The precipitate formed often clogs the junction affecting the outflow of the reference electrolyte. High fat content makes sensor cleaning difficult, increasing the chances of sensor fouling due to sample deposition on the sensing membrane. High fat content also decreases the miscibility of the aqueous electrolyte with the sample, increasing the response time. All these factors contribute to inconsistencies in the pH results, and ultimately, affecting the quality and reliability of the control. So I usually propose a sself cleaning system called PASVE, perfect for dairies and any food and beverage industries.

PASVE Functionning VIdeo

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